Last updated on: By KayleneFiled Under: Desserts, RecipesLeave a Comment
This delightful Plum Torte recipe is the perfect way to use up your excess summer plums. Plus you’ll look like a baking pro when you quickly and easily whip up this wonderfully fancy looking dessert!
Our poor plum tree is just loaded with fruit this year. The tree is not huge but it is heavily weighted down with plums. It is probably because we had a wet winter and spring. We used bag nets to cover some of the plums and expected the birds to get the rest. Usually the green parrots fly in and feast on the plums but so far we haven’t see any! I don’t know if it is the humming tape that is keeping them away!
Over the last couple of weeks we have been eating plums like they are going out of fashion! Every evening while out watering the garden we normally end up going backwards and forwards to the plum tree. Then we don’t feel like eating dinner when we go inside because we are so full of plums!
The upside of having so many plums is that we can use them in baking. Each year I make some of my favourite Plum Oat Muffins and we usually have a Summer Plum Crumble or two!
This plum season I came across another great plum recipe. The recipe for this Plum Torte is a slightly modified version of the Plum Torte recipe that I found at the New York Times cooking site.
I have to say that this recipe is a real find! It’s very to prepare but the result is an elegant looking and utterly delicious plum torte!
It reminds me of an old fashioned dessert; definitely something that my grandparents would have loved. This plum torte is pure comfort food; you really feel like you are getting a little bit of luxury in every bite! I love how the plums go soft but they hold their shape so they look wonderful as you cut into the torte!
The sweet yet tangy plums work well in this dessert but you could use any fruit if you didn’t have plums. I can imagine it with apricot halves or even slices of apple!
You can serve this plum torte either hot or cold and it is delicious served with ice cream or cream.
I have made this plum torte twice so far this summer so this recipe is definitely a keeper. The first time I made it in an 8 inch dish and the plums disappeared completely as the batter rose. It didn’t matter though; when you slice into it the sight of the plums inside is mouth-watering! If you use a 9 inch pan you can still just see the plums around the edges.
This is definitely my new favourite summer dessert so I look forward to making this plum torte every summer now!
Delicious and Elegant Plum Torte Recipe
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This Plum Torte is my new favourite summer dessert because it’s so easy to make and it tastes divine! I know I’ll be making this every summer from now on!
Grease a 23cm (9 inch) flan dish and preheat oven to 180 °C (350 °F).
Cream the butter and sugar using a stand mixer until light and fluffy.
Add the eggs and beat to combine.
Add the sifted flour, baking powder, and salt and beat mixture until well combined.
Spoon the cake batter into the prepared flan dish and use a spatula to level the top.
Arrange the plum halves on top of the batter (just lightly sit them on top; don’t push them into the batter).
Squeeze half a lemon roughly over the top of the plums then sprinkle with the extra sugar and cinnamon.
Bake for 50 mins to 1 hour, torte is cooked when golden brown and a skewer, inserted into the cake part, comes out clean.
Allow to cool down a bit before serving with cream or ice cream (torte is delicious warm or cold!).
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Plum cakes have a fascinating history originating in medieval England where a fasting tradition preceded Christmas. The precursor to plum cake was a porridge-like dish made with dried fruits, oats, spices, and honey. The recipe evolved with the substitution of oats with flour, and the addition of eggs and butter.
A Fruit Cake is a normal vanilla cake with fruits in it.Whereas a Plum Cake is made with dry fruits soaked in alcohol/orange juice for more than a day. A Fruit Cake's colour is white to yellowish inside, whereas a Plum Cake's colour is brown to dark brown inside.
The evolution of the plum cake from porridge and pudding, to what it is now. The story of the plum cake begins in medieval England, where it was a popular tradition to observe a period of self-denial, fasting, and abstinence from every kind of indulgence in the weeks leading to Christmas.
Across India, Christmas celebrations are not complete without a special kind of cake, known as 'plum cake' (despite almost never containing plum, dried or otherwise), 'fruit cake', or 'Christmas cake', depending on which part of the country you come from.
The term "plum cake" and "fruit cake" have become interchangeable. Since dried fruit is used as a sweetening agent and any dried fruit used to be described as "plums", many plum cakes and plum puddings do not contain the plum fruit now known by that name.
Plum cake usually contains rum as an ingredient along with various nuts, olives, and apricots. The alcohol ingredient is responsible for its higher cost and a peculiar yet awesome taste. Plum cake is generally costlier since it has loads of nuts n berries.
It is not clear how it came to be called the plum cake. Some believe that raisins that are also referred to as plums in England gave this beautiful name! What makes it so special is the presence of almost all famous spices of the state – Cardamom, Cinnamon, Clove, Fennel, Cumin, Nutmeg and Cashew nuts.
Dundee cake is from Dundee in Scotland and it is quite different from a regular plum cake for so many reasons. The major difference is that we won't be soaking fruits for this cake. Dry fruits are added as it is in the batter. IT saves a lot of time and effort.
It also contains a lot of vitamin C. It is a concentrated type of enormous energy when compared to other dry fruits like figs, raisins, cashews, almonds, and walnuts. They also include iron, vitamin E, calcium, potassium, magnesium, and other nutrients. These dried fruits also contain healthy cholesterol.
Since the meaning of the word "plum" has changed over time, many items referred to as plum cakes and popular in England since at least the eighteenth century have now become known as fruitcake. The English variety of plum cake also exists on the European mainland, but may vary in ingredients and consistency.
If you're wondering how much alcohol is in a traditional plum cake, the answer is quite a bit! A single slice of plum cake can contain up to 3 ounces of wine and rum. So, if you were to eat an entire plum cake, you would be consuming about 9 ounces of alcohol.
Plum cake is a delightful confection that harmoniously blends the rich flavours of ripe plums with a moist and tender cake base. This delectable treat boasts a pleasing contrast between the slightly tart essence of the plums and the gentle sweetness of the cake, creating a symphony of tastes with each bite.
The story of Christmas cakes in India starts way back in 1883, when a British planter in Thalassery, Murdoch Brown asked the local baker, Mambally Bapu to taste the rich plum cake he had brought from England. Brown explained the baking process, and asked Bapu to prepare a similar cake for him.
Plum pudding became the customary Christmas dessert around 1650, but in 1664 the Puritans in England attempted to ban it. It's said that the Puritans thought Christmas pudding to be 'sinfully rich' and 'unfit for God-fearing people'.
What is special about a plum cake? Unlike most of the cakes which are prepared in some minutes to a couple of hours, the preparation of this cake takes months. The slightly bitter taste and strong texture of this cake are due to the dry fruits are usually soaked in brandy or rum for months.
On Christmas Day, plum pudding is served with rum butter. 2. A plum cake is baked in the oven and though it has the sultanas and glace cherries of a plum pudding, they are distributed more judiciously through the batter. No suet is used in a plum cake, butter is.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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