This torte recipe have been published in the newspaper for the longest time. A few attempts were made to end the re-publishing of it but there were always many requests from the readers to have it published every year.
I was intrigued by its popularity and decided to bake this famous torte, since plum is in season now. I made some adaptation to the original recipe by adding almond flour and also reduce the size of the torte from 9 - 10 inches to 6 inches instead.
The steps are easy to follow and I only used one bowl to mix up the batter. It smelled wonderful while baking and it looked beautiful when it came out of the oven. The juices from the plum, while they bake, seeped through the torte. The crumb of the torte was fragrant, tight and tender. The sprinkling of sugar on the top of the plum before baking, created a crunchy top layer.
October Sun Plum Torte [Print this Recipe]
(Adapted from NYT plum torte)
Ingredients:
51g butter, softened
70g sugar + 1 Tbsp for sprinkling
53g all purpose flour
17g almond flour
1 egg
1/2 tsp vanilla extract
2 plums, halved
1/2 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
Steps to torte:
- Butter and lined the bottom of a 6 inch round baking pan.
- Preheat oven to 180 ℃ with baking rack placed at the center of the oven.
- Cream butter and sugar until light and pale.
- Add egg and cream until incorporated.
- Add flour, almond flour, baking powder, vanilla extract and salt. Mix until a uniform batter is formed. Do not over mixed.
- Pour batter into baking pan.
- Placed the plum halves, skin side up, on top of the batter.
- Dust cinnamon evenly over the plum and sprinkle with 1 tablespoon of sugar.
- Bake for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
- Let torte cool for 1 hour.
Share the recipe:
No comments:
Post a Comment