My
friend shared this recipe with me from the New York Times which was a recipe
from Marian Burros published from 1983-1989. I’m glad that I tried this recipe.
It was very easy to put together. I ended up using 9 plums instead of the 12 plums
that the recipe called for.
Ingredients
¾
to 1 cup sugar (used 1 cup sugar)
½
cup unsalted butter, softened
1
cup unbleached flour, sifted
1
teaspoon baking powder
Pinch
of salt (optional)
2
eggs
24
halves pitted purple plums (used 18 halves of pitted plums)
Sugar,
lemon juice and cinnamon, for topping
Preparation
Step
1. Heat oven to 350 degrees.
Step
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and
eggs and beat well.
Step
3. Sprayed the springform pan before baking.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum
halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon
juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon
of cinnamon, depending on how much you like cinnamon.
Step
4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if
desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a
torte that was frozen, defrost and reheat it briefly at 300 degrees.) (baked
55 min)
Tip
To
freeze, double-wrap the torte in foil, place in a plastic bag and seal.
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