This plum torte recipe makes a lot of batter, but the cakes freeze beautifully. Peeling the Italian plums before baking makes them sweeter and juicier.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
179 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.
Step 2
Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.
Step 3
Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.
Ingredients
2 eggs
2 tablespoons white sugar
1 pinch salt
4 teaspoons baking powder
1 tablespoon confectioners' sugar
1 tablespoon vanilla sugar
9 tablespoons unsalted butter, softened
2 pounds Italian plums - peeled, halved, and pitted
