Blood Plum Torte Fresh Plums Soon to be available

We love this time of year and the Amazing Stone Fruit we raise on our farm.

Blood Plums are so yummy and not just for fresh eating. Here are a few great ideas for you to alter. Enjoy!!

This weekend we will not distribute produce at any location we apologize for any inconvenience we are closed for some routine farm maintenance.

Please look for us at the GJ Farmers Market Thursday 5:30-8:30. We will have Blood Plums…

Blood Plum Torte

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Ingredients

  • 1 cup of plain flour all purpose

  • 1 tsp of baking powder

  • large pinch of salt

  • 1 cup of sugar plus 1 tablespoon extra for the topping

  • 115 grams of butter at room temperature

  • 2 large eggs

  • 12 blood plums halved and pitted

  • 2 tsp of fresh lemon juice

US Customary - Metric

Instructions

  • Preheat the oven to 180 and grease a 22cm spring form tin.

  • Cream the butter and sugar until light and creamy. Add the eggs and sift in the flour and baking powder and mix to combine.

  • Spoon the batter into the spring form pan and smooth on top, covering with the plums. Sprinkle the plums with the lemon juice and the extra sugar.

  • Bake for 45 to 50 minutes, or until a cake tester inserted into the middle comes out cleanly. Cool in the tin for 10 minutes before removing.

Notes

The original recipe uses cinnamon. I have made it both with and without the cinnamon and find I prefer it without. If you choose to add the cinnamon the recipe suggests 1 tbsp. This cake is also suitable for freezing.

Jessica WashkowiakComment