Plum Torte
This cake is a bit unusual: it puffs up to create a crackled, eye-catchingly rustic topping which, combined with the sugar, provides a contrasting crunch to the delicate soft sponge beneath. The juice of the plums bleeds into the cake to make a very moist dessert. Serve it after dinner, or with tea in the afternoon. Close your eyes and you can imagine you're in Italy.
Using about 10 large plums, it's a good way of dealing with a glut.
Makes one cake.
Ingredients
For the cake
For the topping
Equipment
Method
1. Preheat the oven to 170°C fan. Melt and cool the butter.
2. Whisk the eggs and sugar until thick and a clear trail is left behind. You may think you've whisked enough: keep going! There must be a clear trail left, to ensure enough air has been incorporated into the sponge.
This cake is a bit unusual: it puffs up to create a crackled, eye-catchingly rustic topping which, combined with the sugar, provides a contrasting crunch to the delicate soft sponge beneath. The juice of the plums bleeds into the cake to make a very moist dessert. Serve it after dinner, or with tea in the afternoon. Close your eyes and you can imagine you're in Italy.
Using about 10 large plums, it's a good way of dealing with a glut.
Makes one cake.
Ingredients
For the cake
- 130g unsalted butter
- 8-10 large plums (stoned and quartered)
- 4 eggs
- 210g golden caster sugar
- 375g self-raising flour, sifted
- Zest from 1 large lemon
For the topping
- 75g white caster sugar
Equipment
- 24-26cm tin, lined with baking parchment and sides greased with butter
Method
1. Preheat the oven to 170°C fan. Melt and cool the butter.
2. Whisk the eggs and sugar until thick and a clear trail is left behind. You may think you've whisked enough: keep going! There must be a clear trail left, to ensure enough air has been incorporated into the sponge.
3. Using a large metal spoon, carefully fold the sifted flour into the egg-sugar mixture, and then add the lemon zest and butter. Carefully fold these ingredients in, without letting too many of the air pockets escape. Cut carefully through the mixture to ensure no pockets of flour remain.
4. Pour half of the batter into the prepared tin and dot with half of the plums (a rustic appearance is fine). Cover the plums with the remaining batter, and then scatter the remaining plums on top. Scatter the sugar over the top. Bake for about 50 minutes, or until the middle bounces back when lightly touched. Leave in the tin to cool.