Plum Torte

Kosher From Jerusalem - Debbie

European style plum cake - not too tart, not too sweet. Not a large cake

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 8

Course: Dessert, Snack

Ingredients Equipment Method Notes

Ingredients

1/2 cup (113 gm) butter or margarine very very soft
3/4 cup (150 grams) granulated sugar
1 cup (125 grams) all purpose flour OR!!! 1 CUP SELF RISING FLOUR (125 GRAMS) INSTEAD OF ADDING BAKING POWDER AND SALT, IT'S ALL IN THE FLOUR
1 teaspoon baking powder
1/4 teaspoon salt
1 rounded teaspoon cinnamon
2 teaspoons grated lemon zest (peel)
2 large eggs
3 large plums sliced into medium slices, unpeeled

Equipment

9 inch (23 cm) springform pan you can bake this in a round cake tin but springform releases far better

Method

Place sugar and very soft butter in medium bowl. Beat together until smooth.
2. Add self rising flour (OR add flour, baking powder and salt if you don't have the self rising flour), cinnamon and lemon peel and eggs .
3. Beat until smooth and quite thick.
4. Grease and line with a round of parchment paper a 9 inch (23 cm) springform pan.
5. Spread batter on bottom of pan with a spatula and smooth it out.
6. Take the sliced plums and slightly overlap them. They don't have to be perfect but do have to be one layer. You will only see them peeking out a bit since the batter rises up around the plums, this is correct.
7. Bake 350 F/175 C for 40-45 minutes or till a wooden toothpick comes out clean and top of cake is golden brown.
8. Let cool on wire rack.
9. Before serving, run a thin sharp knife carefully around the edges and place torte on serving platter.

Notes

I recommend placing a rimmed baking pan (with a piece of parchment paper lining it) beneath the springform because they have a tendency to leak a bit and it's a shame to dirty your oven. Another note, make sure to really let the cake cool since it will release better from the pan if you do.