Ingredients and Weight:
- 1 pound frozen plums, thawed and pitted
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, combine plums, 1/2 cup granulated sugar, cinnamon, and nutmeg. Toss to coat. Set aside.
- In a separate bowl, whisk together flour, almond flour, baking powder, and salt.
- In a medium bowl, cream together butter and 1/4 cup granulated sugar until light and fluffy. Beat in egg and vanilla extract.
- Gradually add flour mixture to butter mixture, alternating with plum mixture. Beat until just combined.
- Pour batter into prepared pan and sprinkle with remaining 1/4 cup granulated sugar.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a serving plate.
Nutritional Information:
Serving Size: 1 slice
Calories: 250
Fat: 10 grams
Carbohydrates: 35 grams
Protein: 5 grams
Dish Characteristics:
- Sweet and tart plum filling
- Moist and fluffy almond cake base
- Golden brown crust
- Can be served warm or cold
User Comments:
- "Absolutely delicious! The plum filling was perfectly balanced with the sweetness of the cake."
- "This torte was a hit with my guests. It was elegant and flavorful."
- "I love that this recipe uses easily accessible ingredients. It's a great dessert for everyday occasions."
Special Precautions and Tips:
- To pit the plums, cut them in half and remove the pit with a spoon or small paring knife.
- If you don't have a springform pan, you can bake the torte in a regular 9-inch round cake pan. Just be sure to line the pan with parchment paper for easy removal.
- Let the torte cool before inverting it onto a serving plate to prevent the filling from running out.
