NYT: Original Plum Torte
I remember a while ago of a food article I read online of recipes to master by your 30s. Off the top of my head, the list included kitchen classics such as eggs (your way), chicken noodle soup, roast chicken, scones, and more than likely a style of cake.
I’m of the opinion that a sturdy tea cake or torte is the reliable crowd favourite, with the interchangeability of fruit and/or chocolate should you so desire. This recipe in particular is derived from THAT New York Times Plum Torte. I had a fruit box delivered from my sister while Fi and I were struck down with COVID earlier this year, which came with two Queen Garnet Plums. I’ve never been particularly interested in plums, as I find the skin too thick, it’s a little messy to eat, and the juice stains everything it comes into contact with. For this recipe however, they were perfect.
If you’re a purist, you can easily find the original recipe online – I’m certainly not stopping you. I decided to deviate from the original by adding more texture. Split the full amount of caster sugar into half caster and half brown, for caramelised flavour. Halve the flour and sub in almond meal, for added texture. Or hazelnut meal, should you prefer. This is one of those recipes where you can definitely make it your own.
The Recipe
PLUM TORTE (Serves 8)
85g caster sugar
85g brown sugar
¼ teaspoon vanilla bean paste
125g unsalted butter, softened to room temperature
75g almond meal
75g plain flour
1 teaspoon baking powder
Pinch salt flakes
2 eggs
2 plums, sliced and stone removed, skin on
Additional caster sugar and cinnamon for sprinkling
NB: For tin size, I used a standard 20cm springform round cake tin, lined with baking paper.
- Preheat the oven to 160 degrees Celcius.
- Using an electric beater (or brute strength), cream the sugars, vanilla bean paste and softened butter in a large bowl.
- Add the almond meal, plain flour, baking powder, salt, and eggs into the butter-sugar mix, and beat well. The mixture may split slightly but will come together with a little more agitation.
- Spoon it into your lined cake tin, smoothing out the top. Arrange the plum slices on top – there’s no need to be overly pedantic about it.
- Sprinkle with sugar and cinnamon.
- Place in the oven and bake for 50-60 min. If it looks a little too brown on top, cover it loosely with a sheet of aluminum foil.
7. Once cake is out of the oven, allow to rest for 20 minutes before removing the springform sides. Allow to fully cool before removing the base, although there’s nothing from stopping you cutting a sneaky slice while it’s still warm.
8. Serve with your choice of creme fraiche, double cream, or ice cream.
