Last updated on: By KayleneFiled Under: Desserts, RecipesLeave a Comment
This delightful Plum Torte recipe is the perfect way to use up your excess summer plums. Plus you’ll look like a baking pro when you quickly and easily whip up this wonderfully fancy looking dessert!
Our poor plum tree is just loaded with fruit this year. The tree is not huge but it is heavily weighted down with plums. It is probably because we had a wet winter and spring. We used bag nets to cover some of the plums and expected the birds to get the rest. Usually the green parrots fly in and feast on the plums but so far we haven’t see any! I don’t know if it is the humming tape that is keeping them away!
Over the last couple of weeks we have been eating plums like they are going out of fashion! Every evening while out watering the garden we normally end up going backwards and forwards to the plum tree. Then we don’t feel like eating dinner when we go inside because we are so full of plums!
The upside of having so many plums is that we can use them in baking. Each year I make some of my favourite Plum Oat Muffins and we usually have a Summer Plum Crumble or two!
This plum season I came across another great plum recipe. The recipe for this Plum Torte is a slightly modified version of the Plum Torte recipe that I found at the New York Times cooking site.
I have to say that this recipe is a real find! It’s very to prepare but the result is an elegant looking and utterly delicious plum torte!
It reminds me of an old fashioned dessert; definitely something that my grandparents would have loved. This plum torte is pure comfort food; you really feel like you are getting a little bit of luxury in every bite! I love how the plums go soft but they hold their shape so they look wonderful as you cut into the torte!
The sweet yet tangy plums work well in this dessert but you could use any fruit if you didn’t have plums. I can imagine it with apricot halves or even slices of apple!
You can serve this plum torte either hot or cold and it is delicious served with ice cream or cream.
I have made this plum torte twice so far this summer so this recipe is definitely a keeper. The first time I made it in an 8 inch dish and the plums disappeared completely as the batter rose. It didn’t matter though; when you slice into it the sight of the plums inside is mouth-watering! If you use a 9 inch pan you can still just see the plums around the edges.
This is definitely my new favourite summer dessert so I look forward to making this plum torte every summer now!
Delicious and Elegant Plum Torte Recipe
Print
This Plum Torte is my new favourite summer dessert because it’s so easy to make and it tastes divine! I know I’ll be making this every summer from now on!
Grease a 23cm (9 inch) flan dish and preheat oven to 180 °C (350 °F).
Cream the butter and sugar using a stand mixer until light and fluffy.
Add the eggs and beat to combine.
Add the sifted flour, baking powder, and salt and beat mixture until well combined.
Spoon the cake batter into the prepared flan dish and use a spatula to level the top.
Arrange the plum halves on top of the batter (just lightly sit them on top; don’t push them into the batter).
Squeeze half a lemon roughly over the top of the plums then sprinkle with the extra sugar and cinnamon.
Bake for 50 mins to 1 hour, torte is cooked when golden brown and a skewer, inserted into the cake part, comes out clean.
Allow to cool down a bit before serving with cream or ice cream (torte is delicious warm or cold!).
Related Posts
Plum Oat Muffins
I can’t get enough of these Plum Oat Muffins right now. Not only are they deliciously sweet, they’re also packed with healthy oats and juicy fresh plums! Plums would have…
Summer Plum Crumble Recipe
This Plum Crumble Recipe is the perfect mix of sweet tangy plums and delicious crunchy topping. Made with fresh plums it’s amazing with cream or ice cream! I love being…
Delicious Plum or Apple Cake (or whatever fruit you have!)
Make this quick and easy snack/dessert cake using your favourite fruit. It is delicious with plums or apples but you could also use apricots, raspberries, or rhubarb! One of my…
4 Easy Ways of Preserving Plums So You Can Enjoy Them All Year!
Backyard plum trees often produce more plums than their owners can use. Here are 4 simple methods of preserving plums that I use to get the most from my plum…
A Fruit Cake is a normal vanilla cake with fruits in it.Whereas a Plum Cake is made with dry fruits soaked in alcohol/orange juice for more than a day. A Fruit Cake's colour is white to yellowish inside, whereas a Plum Cake's colour is brown to dark brown inside.
After 1830 plum cake was often referred to as fruit cake or black cake. In 1885, in a description of plum cake that sounds like plum pudding, it was described as "mucilaginous" (gluey) – a solid, dark-colored, thick cake with copious amounts of plums, gritty notes from raisins.
Green Plum Jam is an excellent way to use unripe plums. You might have an excess of green plums due to pruning your plum tree or because of a surprise windfall. This 2 ingredient jam is a perfect solution, it's delicious, quick and easy and needs no jam sugar or added pectin.
If you're wondering how much alcohol is in a traditional plum cake, the answer is quite a bit! A single slice of plum cake can contain up to 3 ounces of wine and rum. So, if you were to eat an entire plum cake, you would be consuming about 9 ounces of alcohol.
Plum cake is generally costlier since it has loads of nuts n berries. Moreover it tastes good in butter and for the rich color brown sugar is added in it rather than normal sugar. Moreover for Alcoholic version it uses Alcohol for soaking , so all these things make them costly.
According to custom, on the eve of Christmas, a rich porridge was cooked and eaten to “line the stomach” for the upcoming feast. The porridge, said to have been made with oats, dried fruits, spices, honey, and sometimes even meat, can be called the grandfather of the Christmas — or plum cake.
Plum cake recipes in the fruitcake style appeared in early cookbooks in the Southern United States, and did not actually call for plums. After 1830 plum cake was often referred to as fruit cake or black cake.
The story of plum cake, also known as the fruit cake, can be traced to medieval England, where it was a popular tradition to observe a period of abstinence in the weeks leading up to Christmas. A rich porridge was cooked and eaten to “line the stomach” for the upcoming feast.
The Indian Christmas cake saga started in 1883 when a British planter in Kerala's Thalassery asked the local baker, Mambally Bapu (his descendants still run his namesake bakery in the town), to prepare a cake for him along the lines of the rich plum cake he had received from England.
Whole plums should be stored at room temperature until ripened. Once ripe, the plums can be kept whole in a bowl in the refrigerator and covered with Glad® Press n' Seal wrap. Or, to store cut plums, remove pits and cut fruit into chunks or wedges of desired size.
In dishes that include plums, try adding cinnamon, black pepper, cloves, ginger, mint, nutmeg, allspice, cardamom, bay leaf, coriander, vanilla extract, almond extract, sage and/or thyme. Plums and greens. Plums go great in salads! Try them with arugula, spinach or romaine.
A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature.
Plum cake is a traditional dessert and is loaded with rum, giving it a boozy flavour and aroma. You can also add some roasted dry fruit or nuts, and sugar icing for the ultimate Christmas cakes experience.
Nuts like cashews, walnuts, almonds and pistachios give plum cakes an extra crunch and are good sources of energy and healthy carbs. These vitamins and minerals help in preventing hypotension and heart problems and regulating cholesterol. A healthy set of ingredients make plum cakes healthier than regular cakes.
What is special about a plum cake? Unlike most of the cakes which are prepared in some minutes to a couple of hours, the preparation of this cake takes months. The slightly bitter taste and strong texture of this cake are due to the dry fruits are usually soaked in brandy or rum for months.
Somewhere around the 16th century, oatmeal came to be replaced with flour, and people began to bake cakes, adding sugar (thanks to colonisation), milk, candied fruits, spices, and dried fruits and nuts. Of course, plum puddings are still baked and are a little different from fruitcakes/Christmas cakes.
The luscious topping for the cake or pudding was created a few days before Christmas and saved for the special day, served upside down after the meal. The name "plum cake" is attributed to the common practice of referring to raisins and currants as "plums" in England.
Made with juicy plums that have been steeped in a luscious combination of honey, lemon, and orange with a hint of nutmeg, rum and brandy, the Plum Cake Essence is the perfect flavour for your baked goodies.
Address: Suite 490 606 Hammes Ferry, Carterhaven, IL 62290
Phone: +8557035444877
Job: Forward IT Agent
Hobby: Fishing, Flying, Jewelry making, Digital arts, Sand art, Parkour, tabletop games
Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
