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Plum Torte
Serves 8
3/4 cup plus 1 or 2 Tbs. sugar
8 Tbs. unsalted butter
1 cup unbleached all-purpose flour, sifted
1 tsp. baking powder
2 eggs
Pinch of salt
24 halved and pitted small plums (Santa Rosa or Italian)
1 tsp. ground cinnamon or more
Preheat the oven to 350 degrees. In an electric mixer, cream the 3/4 cup of sugar and butter. Add the flour, baking powder, eggs and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
The torte may be refrigerated overnight or frozen for several months, well-wrapped. To serve, return to room temperature and reheat at 300 degrees until warm.
(Louise Fiszer)
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3/4 cup plus 1 or 2 Tbs. sugar
8 Tbs. unsalted butter
1 cup unbleached all-purpose flour, sifted
1 tsp. baking powder
2 eggs
Pinch of salt
24 halved and pitted small plums (Santa Rosa or Italian)
1 tsp. ground cinnamon or more
Preheat the oven to 350 degrees. In an electric mixer, cream the 3/4 cup of sugar and butter. Add the flour, baking powder, eggs and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
The torte may be refrigerated overnight or frozen for several months, well-wrapped. To serve, return to room temperature and reheat at 300 degrees until warm.
(Louise Fiszer)
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