Plum torte with caramelized sweet plums, ground almonds, hazelnuts, and a sweet layer of warm apricot jam brushed over the top. Serve it with a scoop of vanilla ice cream for a real treat!
What is a Plum Torte?
Plum torte is a dense and flavorful dessert that can be made with other stone fruit. It’s a traditional dessert in Russia, Germany, and other Eastern European countries. It’s the perfect recipe for the summer months when plums are in season and when you want to bake fresh fruit.
You can easily mix this batter by hand, or you can use equipment like a stand mixer or electric mixer. Once the batter is in the pan, you’ll lay the plum halves on top, and when the cake bakes, it will rise around the plums and create juicy pockets of goodness.
You only need a few simple ingredients to make this plum torte. You most likely have them all in your pantry, besides the fresh plums.
- Confectioner’s sugar
- All-purpose flour
- Apricot preserves
See the recipe card for full information on ingredients and quantities.
What Type of Plums Should I Use?
The original recipe uses small Italian plums, which are packed with flavor and impart that deep purple color to the batter. You may be able to find purple Italian prune plums at a farmers market, whole foods store, or natural foods store.
You can also use regular plums that you may be able to find easier at the grocery store.
Plums are in season and have the best flavor in the United States during the months of May through September, depending on where you’re located.
Use the SeasonalFoodGuide.org to find out when it’s plum season where you live.
What Other Fruit Can I Use Instead of Plums?
You can easily use other kinds of fruit besides plums in this cake and it’s a great way to use up leftover fruit from a fruit platter. The sweetness of the fruit affects how much sugar you need to add, so be sure to taste the fruit before adding it to the torte.
Here are some options:
There are only a few steps to make this lovely treat to eat as a snack or even for breakfast.
Grind the nuts: In a food processor, grind the almonds and hazelnuts to a fine crumb consistency.
Make the batter: In a large bowl, beat the butter with the sugar until it’s creamy with a stand mixer, then add the eggs and flour.
Stir in the nuts: Stir in the nuts with a large wooden spoon.
Place the plums on top: Spoon the batter into the prepared pan. Place the plum halves over the top of the batter in a circular pattern.
Bake the cake: The torte is done when a toothpick inserted into the middle comes out clean. Brush the top with warmed apricot preserves.
This tasty plum torte recipe can be altered to fit your own taste or preference.
- Swirl in a scoop of Nutella.
- Use an 8” pan for a higher cake or 10” pan for a thinner cake.
- Stir in a handful of chocolate chips.
- Sprinkle sliced almonds on top of the batter before baking.
- Gently sift powdered sugar on top of the baked cake.
- Add a squeeze of lemon juice to the batter for a tangy flavor.
- Add a teaspoon of vanilla extract.
Get ready for some kitchen magic with these pro tips for making plum torte.
- Make sure the plums are ripe and in season for the best flavor.
- Use a 9” round pan or springform pan.
- Set the plums right on top of the batter.
- Warm up the jam before brushing it over the top of the cake.
- Pull the cake from the oven when you see dry crumbles on the toothpick. It shouldn’t look wet at all.
How to Store
Refrigerator: Keep leftover plum torte in an airtight container in the fridge for up to five days.
Reheat: You can leave a slice of cake on the counter for a few minutes until it warms up to room temperature, or you can put it in the microwave for 15 seconds.
Freeze: Freezing this cake is the perfect way to save it for later. After the torte has cooled, wrap it in plastic wrap and then aluminum foil and place it in the fridge for up to three months. Be sure to label and date it, so you remember what you have saved.
This recipe doesn’t use wine to soak the plums in, but you can do this if you like that flavor in your plum cake.
Plum torte is a deliciously dense cake, while plum cake is lighter and fluffier.
Torte uses fewer eggs and less flour, while cake uses more of each.
Tortes are generally richer, and you only need a small slice of this rich dessert to satisfy your sweet cravings.
Your plum torte may be too dry if it’s baked too long or if not enough liquid is added. Be sure to accurately measure the liquid with a liquid measuring cup, not a dry measuring cup. There is a slight difference between the two that can change a recipe.
Yes, you can make this torte without gluten by using almond flour instead of all-purpose flour.
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Plum torte with caramelized sweet plums, ground almonds, and hazelnuts. Fairly easy to make and tastes absolutely delish, especially when served hot.
- 1/2 – 3/4 lbs. fresh plums, pitted and sliced into eights (large plums) or fourths (medium-small plums)
- 3/4 cups whole almonds, toasted
- 3/4 cups whole hazelnuts, toasted
- 3/4 cups + 2 tbsp. unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 3 large eggs
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 2–3 Tbsp. apricot preserves
- Preheat the oven to 375 degrees F.
- In a food processor, grind almonds and hazelnuts until fine crumb consistency. Make sure not to overprocess or it will turn into nut butter.
- In a large bowl with an electric mixer, beat butter until creamy. Gradually add sugar on low speed until combined, scraping down the sides as needed. Add eggs, flour, and baking powder. With a wooden spoon or a spatula, fold in the nuts. The batter will be a thick consistency.
- Spoon the batter into a greased and floured 9-inch springform pan.
- Place the plum slices over the top of the batter in a circular pattern.
- Bake the cake in a preheated 375F oven for 15 minutes. After 15 minutes lower the temperature (while keeping the cake in the oven) to 300F and continue baking for an additional 30-40 minutes. Torte is done when a toothpick inserted into the middle comes out clean.
- In a microwave, warm up the apricot preserves for 30 seconds or until runny. Brush the top of the baked torte with warm apricot preserves. Cool slightly. Slice and serve.
- Plums: You can use any variety of fresh plums and other fruit for this recipe. See post for more suggestions.
- Serving Size: 1 slice
- Calories: 376
- Sugar: 29 g
- Sodium: 27.2 mg
- Fat: 21 g
- Carbohydrates: 43.9 g
- Protein: 6.6 g
- Cholesterol: 92.4 mg