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Plum Torte
Uses small purple or red plums
Ingredients
| 125 g | unsalted butter, softened |
| 55 g | sugar |
| 125 g | plain flour |
| 1 tsp | baking powder |
| some | milk, if required |
| 2 medium | eggs |
| 1 pinch(es) | salt |
| 12 small | plums, stoned and halved |
| For the topping: | |
| 1 tsp | ground cinnamon |
| 1 tbsp | sugar, use another 1 tbsp if the plums are sour |
Method
Preparation time: ca. 15 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a
Preheat the oven to Gas Mark 4, 180ºC, 350ºF and set a shelf to the lower-middle position. Lightly grease a 10 inch, 25 cm cake tin by brushing or spraying with oil.
Cream the butter and sugar in a bowl. Sift in the flour and baking powder, the eggs and salt and beat to mix. If the mixture is dry, add 1-2 tbsp. milk to loosen it. Transfer the mixture to the tin and level the surface.
Arrange the plums around the top of the cake, skin side down. Mix the topping together and sprinkle over the plums.
Bake for 40-50 minutes, until well risen and golden brown on top. Check with a skewer inserted into the centre if done.
Allow to cool and release from tin. Refrigerate until required, or freeze within a suitable container. Allow the cake to return to room temperature and then reheat at Gas Mark 2, 150ºC, 300ºF for about 10 minutes before serving plain, or with whipped cream or ice cream as a dessert.
Cream the butter and sugar in a bowl. Sift in the flour and baking powder, the eggs and salt and beat to mix. If the mixture is dry, add 1-2 tbsp. milk to loosen it. Transfer the mixture to the tin and level the surface.
Arrange the plums around the top of the cake, skin side down. Mix the topping together and sprinkle over the plums.
Bake for 40-50 minutes, until well risen and golden brown on top. Check with a skewer inserted into the centre if done.
Allow to cool and release from tin. Refrigerate until required, or freeze within a suitable container. Allow the cake to return to room temperature and then reheat at Gas Mark 2, 150ºC, 300ºF for about 10 minutes before serving plain, or with whipped cream or ice cream as a dessert.
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Comments by other users
Mr Farmer, who has never made a pudding or cake before in his life, found this recipe because a bowl of plums were needing cooking, and tackled it with a minimum of assistance. Was delicious!
I've used the base mix (less sugar than a sponge, softer than a shortbread, lighter than pastry) again today to rescue some over-ripe bananas. Thick slices at an angle, sprinkled with dark brown sugar and allspice. Nearly cooked - looks and smells very good.
I've used the base mix (less sugar than a sponge, softer than a shortbread, lighter than pastry) again today to rescue some over-ripe bananas. Thick slices at an angle, sprinkled with dark brown sugar and allspice. Nearly cooked - looks and smells very good.
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welliewearer
17/10/2010 16:57 o'clock