This plums and almond torte is probably the most delicious and no-fuss summer dessert I have ever made. It’s juicy, packed with so much flavor, and can be tweaked with many other seasonal fruits like peaches and blueberries.
Ingredients to make the plums almond torte:
Butter: Room temperature, softened butter.
Sugar: Common granulated sugar.
Eggs: Room temperature eggs.
Flour: A mix of all-purpose to give the structure and almond flour for better flavor.
Plums: The better choice is Italian plums, but they are hard to find. We can use red or black plums instead.
Jam & liqueur: Since we’re not using Italian plums, we create a syrup with plum jam and almond liqueur where we poach the plums to intensify the flavor.
How to make the plums almond torte:
STEP 1
Turn the oven on to 350°, grease, and flour a 9-inch cake pan.
In a small skillet, reduce the plum jam with the almond liqueur to make a thick syrup, then add the plums cut side down and cook them in the syrup.
STEP 2
Cut the plums in half, remove the pit, then slice them lengthwise.
Cook the plums into the syrup until tender, then set them aside and let cool.
STEP 3
In a medium bowl, sift the flour and baking powder, add a pinch of salt and set aside.
In a stand mixer bowl equipped with a paddle attachment, beat the softened butter with the sugar until nice and fluffy. Add the eggs one at a time, waiting until the previous is incorporated.
Then, add the flour mixture little by little and mix until no streaks of flour remain.
STEP 4
Transfer the batter to the 9-inch cake pan and smooth the top with an offset spatula. Then, arrange the plum halves skin side down, distributing them uniformly.
Bake at 350° for 40 to 50 minutes or until, inserting a thermometer, the cake reaches 200° F.
Once ready, let the cake cool for 20 minutes before unmolding.
Cut the cake into slices, and serve with powdered sugar and a scoop of ice cream.
How to store the plums almond torte:
You can keep the plum almond torte at room temperature wrapped in plastic for up to 5 days.
You can also freeze it for up to 3 months. Let it cool completely, then wrap it in plastic and place it in a freezer bag.
To defrost it, leave it to sit on the counter overnight.
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Equipment
- mixer
- offset spatula
- medium bowl
- 9-inch cake pan
Ingredients
- 2 tbsp plum jam
- 1 tbsp almond liquer
- 500 g plums
- 95 g all-purpose flour
- 150 g granulated sugar
- 45 g almond flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 85 g softened butter
- 2 eggs ,room temperature
- 1 tsp vanilla paste
Instructions
- Turn the oven on at 350° and grease and flour a 9-inch cake pan.
- In a small skillet, reduce the plum jam with the almond liqueur to make a thick syrup, then add the plums cut side down and cook them in the syrup.
- Cut the plums in half, remove the pit, then slice them lenghtwise.
- Cook the plums into the syrup until tender, then set them aside and let cool.
- In a medium bowl, sift the flour and baking powder, add a pinch of salt and set aside.
- In a stand mixer bowl equipped with the paddle attachment, beat the softened butter with the sugar until nice and fluffy. Add the eggs one at a time, waiting until the previous is incorporated.
- Then, add the flour mixture little by little and mix until no streaks of flour remain.
- Transfer the batter to the 9-inch cake pan and smooth the top with an offset spatula. Then, arrange the plum halves skin side down, distributing them uniformly.
- Bake at 350° for 40 to 50 minutes or until, inserting a thermometer; the cake reaches 200° F.
- Once ready, let the cake cool for 20 minutes before unmolding.
- Cut the cake into slices, and serve with powdered sugar and a scoop of ice cream.
Nutrition
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