Plum Torte

This Plum Torte is a delightful dessert that’s as elegant as it is delicious! Moist, flavorful cake, topped with sweet and tangy plums, all come together in perfect harmony. Perfect for special occasions or gatherings, this torte is sure to impress your guests with its simplicity and sophistication.

Ingredients

• 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 cup unsalted butter, softened, 3/4 cup granulated sugar, 2 large eggs, 2 teaspoons grated lemon zest, 2 tablespoons freshly squeezed lemon juice, 1 cup heavy cream, 1 teaspoon vanilla extract, 3/4 cup confectioners’ sugar, 3-4 ripe plums, pitted and cut into 1/2-inch wedges

Instructions

Preheat your oven to 375°F (190°C).

Butter a 9-inch springform pan and line the bottom with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the lemon zest, lemon juice, and vanilla extract until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Pour in the heavy cream and mix until the batter is smooth.

Pour the batter into the prepared springform pan and smooth the top.

Arrange the plum wedges on top of the batter, leaving a 1-inch border around the edges.

Bake for 45-50 minutes, or until a toothpick inserted into the center of the torte comes out clean.

Remove the torte from the oven and let it cool in the pan for 10 minutes.

Transfer the torte to a wire rack to cool completely.

Once the torte is completely cool, dust it with confectioners’ sugar before slicing and serving.

Notes

Use high-quality, ripe plums for the best flavor and texture.

Don’t overmix the batter, as this will result in a dense torte.

Make sure to not overbake, as the torte should be lightly golden and still slightly tender in the center.

If using a darker colored pan, reduce oven temperature by 25°F to prevent overbrowning.

Let the torte cool completely before slicing, as it will set and become easier to slice cleanly.

Torte will keep at room temperature for up to 3 days, or wrap tightly and freeze for up to 2 months.

Nutrional Value

• Calories: 420
• Total Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g