Plum Torte
From Marilyn Burros’ De
Gustibus
1 c sugar
½ c unsalted butter
1 c flour sifted
1 t baking powder
pinch of salt
2 eggs
24 halves pitted purple plums (best if you can find the ones
called Italian prune plums)
sugar, cinnamon, lemon juice
- Cream the butter
and the sugar. Add the flour, baking powder, salt and eggs and beat
well.
- Spoon the batter
into a 9 inch springform pan. (I used muffin cups lined with parchment
and sprayed with cooking spray.) Place the plum halves skin side up on
top
of the batter. Sprinkle lightly with sugar and lemon juice, depending
on the sweetness of the fruit. Sprinkle with up to 1 t cinnamon
depending on how much you like cinnamon. (I use cinnamon and sugar
mixed, like you would for cinnamon toast.)
- Bake at 350
degrees for 1 hour. The top should look lightly browned and crusted.
Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm
and serve plain or with vanilla ice cream of whipped cream.
- To serve frozen
tortes, reheat briefly at 300 degrees.
Yield:
8 servings
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