Original Plum Torte
The most published recipe in history. Fruit sinks, batter rises.
Timing note: 60 min
Original Plum Torte
The most published recipe in history. Fruit sinks, batter rises.
Timing note: 60 min
The Key Move
This recipe defies logic. You place huge halves of plums on top of a stiff batter. In the oven, the batter expands and rises over the fruit, encasing it in a golden crust while the juice creates pockets of jam. It is foolproof, provided you
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The Setup
- Cutting Board
- Chef's Knife
- Mixing Bowls
The Mise en Place
3Your prep station before cooking begins
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Soggy center.
Your plums were too big or too juicy. Bake longer, or use smaller fruit.
Cake is tough.
You overmixed the flour. Fold gently.
The Method
CREAM
CREAM butter and sugar until pale. Add eggs and flour to make a stiff batter.
SPREAD
Spread batter in a springform pan. It will look like "not enough batter." Trust the process.
PLACEMENT
Place plum halves skin side up on top of the batter. Cover the surface. Why skin side up? It keeps the juice contained longer so the batter has time to set before the liquid releases.
BAKE
Sprinkle with sugar/cinnamon. BAKE at 350°F (175°C) for 45-50 mins.
The cake is done when the batter has risen over the edges of the plums and is deep golden brown.
The cake is done when the batter has risen over the edges of the plums and is deep golden brown.
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