How to make the new york times purple plum torte
Make the New York Times Purple Plum Torte
Gather your supplies. Italian prune plums arr wonderful in this recipe, but any plum will work.
Preheat the oven to 350.
Whisk flour, baking powder and salt in a medium bowl
In an electric mixer cream the butter and 1 cup of the sugar together, until fluffy.
Add both eggs and mix until just combined.
Slowly add the dry ingredients, and mix until just combined.
Spoon batter into an ungreased 9-inch springform pan. Don't worry of the batter feels very thick and gloopy! Smooth the top with a spatula.
Place the plums, skin side up, over top of the batter.
Sprinkle some fresh lemon juice on top (about 2 tablespoons).
Next sprinkle a bit of cinnamon.
Finish off by sprinkling a couple tablespoons of sugar.
Place in the preheated oven and bake until the torte is golden, about 45 to 50 minutes.
Cool on rack.
This torte tastes best the day after it is baked, when all the plum juice has sunk in.
- 1.0c All purpose flour
- 1.0tsp baking powder
- 1.0c granulated sugar plus 1 to 2 tablespoons
- 1/2c unsalted butter, softened
- 2.0 large eggs
- 12.0 purple prune plums, halved and pitted
- 2.0tsp fresh lemon juice
- 1.0pch ground cinnamon
- 1.0pch salt
San Francisco, California
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