Plum torte is like nothing you’ve tasted before! Inspired by my European roots– this dense torte is made with caramelized sweet plums, ground almonds, hazelnuts, and a sweet layer of warm apricot jam brushed over the top.

For more dessert recipes, try our simple apple tart, blueberry crisp recipe with oats, or mini cherry pies.

sliced plum torte. this recipe
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What’s So Special About Plum Torte?

Plum torte is a dense and flavorful dessert, traditionally enjoyed in Russia, Germany, and other Eastern European countries. This delightful treat is made with ground almonds, hazelnuts, and a minimal amount of flour, giving it a rich and nutty texture.

It’s the perfect recipe to highlight the sweetness of plums, especially during the summer months when they are in season. Or make this torte with other stone fruit, such as peaches, apricots, or cherries.

It’s my favorite dessert to make for family gatherings or a simple afternoon treat as it’s different and unique.

Plum Torte Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for plum torte.
  • Plums: Feel free to use any variety of plums you can find at your local grocery store.
  • Almonds: You’ll need whole almonds for this recipe.
  • Hazelnuts: You’ll need whole hazelnuts for this recipe.
  • Butter: Unsalted butter.
  • Confectioner’s sugar: To sweeten our torte.
  • Eggs: Large eggs.
  • All-purpose flour: Only a little is needed for this recipe.
  • Baking powder: Make sure to use powder and not baking soda.
  • Apricot preserves: For a shiny glaze over the top.

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 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 easily at the grocery store.

Plums are in season and have the best flavor in the United States from 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 torte 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 use sweet ripe fruit before adding it to the torte.

Here are some options:

  • Apricots 
  • Nectarines
  • Raspberries 
  • Peaches 
  • Cherries 
  • Apples 
  • Cranberries 
  • Strawberries 
  • Blueberries 

How to Make Plum Torte

whole almonds and hazelnuts in a food processor.

Step 1: To a food processor bowl, add whole almonds and hazelnuts.

grinded nuts in a food processor.

Step 2: Grind the almonds and hazelnuts to a fine crumb consistency. 

whipped butter and confectioners' sugar in a glass bowl.

Step 3: In a large bowl, beat the butter until creamy. Gradually add sugar.

eggs and flour in a glass bowl.

Step 4: Then add the eggs, flour, and baking powder.

torte batter in a glass bowl.

Step 5: Stir in the nuts with a large wooden spoon.

torte batter in a springform pan.

Step 6: Spoon the batter into a prepared springform pan.

plums layered over torte.

Step 7: Place the sliced plums over the top of the batter in a circular pattern. Bake until the toothpick comes out clean in the middle.

jam being brushed over baked torte.

Step 8: Brush the top with warmed apricot preserves.

Plum Torte Recipe Variations

This tasty plum torte recipe can be altered to fit your taste or preference. 

  • Swirl in a scoop of Nutella.  
  • Use an 8” pan for a higher torte.  
  • Sprinkle sliced almonds on top of the batter before baking.  
  • Gently sift powdered sugar on top of the baked torte.  
  • Add a squeeze of lemon juice to the batter for a tangy flavor.   
  • Add a teaspoon of vanilla extract.

Plum Torte Tips

Get ready for some kitchen magic with these pro tips for making plum torte.

  • Use ripe plums. Make sure the plums are ripe and in season for the best flavor.  
  • Use the right pan. A 9” springform pan works the best for this recipe. I do not recommend a cake pan since the torte is very shallow and it’ll be hard to get it out of the pan.
  • Warm up the preserves. Microwave the preserves for 20-30 seconds before brushing to loosen them up.
  • Don’t overbake. This torte is dense so it’s important not to overbake it so it’s not dry. Pull the torte from the oven when you see dry crumbles on the toothpick.

How to Store Plum Torte

Refrigerator: Keep leftover torte in an airtight container in the fridge for up to five days.

Reheat: You can leave a slice of torte 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 torte 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. 

close up sliced torte with plums.

Plum Torte Recipe FAQs

What’s the difference between plum torte and plum cake? 

Plum torte is a deliciously dense cake mostly made up of ground nuts, while plum cake is lighter and fluffier.

Torte uses fewer eggs and less flour, while cake uses more of each.

Why is my plum torte too dry? 

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.  

Can I make plum torte gluten-free? 

Yes, you can make this torte without gluten by using almond flour instead of all-purpose flour. 

You May Also Like

Cherry Coffee Cake

Strawberry Shortcake Cake

Cranberry Coffee Cake

Lemon Poppy Seed Cake

If you try Plum Torte, please leave a star rating and a comment letting us know how you liked the recipe.

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sliced plum torte.

Plum Torte Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Katya
  • Prep Time: 45 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 40 mins
  • Yield: 8–10 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: European
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Description

Plum torte with caramelized sweet plums, ground almonds, and hazelnuts. Fairly easy to make and tastes absolutely delish, especially when served hot.

Ingredients

Units Scale
  • 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

Instructions

  1. Preheat the oven to 375 degrees F. Grease and flour a 9-inch springform pan.
  2. In a food processor, grind almonds and hazelnuts until fine crumb consistency. Make sure not to overprocess or it will turn into nut butter.
  3. 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 thick.
  4. Spoon the batter into a prepared springform pan.
  5. Place the plum slices over the top of the batter in a circular pattern without overlapping.
  6. Bake the torte on the middle rack in a preheated 375F oven for 15 minutes. After 15 minutes lower the temperature (while keeping the torte 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.
  7. 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.

Notes

  • Plums: You can use any variety of fresh plums and other stone fruit for this recipe. See post for more suggestions.
  • Leftovers: Store leftovers in a covered container in the refrigerator for up to 5 days.

Nutrition

  • 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

Original recipe published July 2014 but since been updated with new content and images.