Plum Torte

Plum torte with caramelized sweet plums, ground almonds, and hazelnuts. Only 7 ingredients! Fairly easy to make and tastes absolutely delish, especially when served hot.

This plum torte makes the most delicious end-of-summer dessert. Inspired by one of the recipes in my Russian cookbook, it’s a very nutty and rich torte made up of mostly ground of almonds and hazelnuts.

I picked up two pounds of plums the other day to make this beautiful nut and plum cake. This cake recipe caught my eye in one of my Russian cookbooks that’s been collecting dust all these years. Only if I knew it was filled with delicious cakes like this one.

Caramelized sweet plums baked with ground almonds and hazelnuts. Only 7 ingredients! Fairly easy to make and tastes absolutely delish, especially when served hot.

Be prepared though…you will need a glass of cold milk. It’s very rich and nutty. Or maybe a cup of hot coffee and a slice of this baby for breakfast. Yum, ha?

Love summer desserts? Try our Cherry Coffee Cake.

Plum Torte

★★★★★ 4.5 from 2 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. Only 7 ingredients! Fairly easy to make and tastes absolutely delish, especially when served hot.

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 375 degrees F.
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 one egg at a time, then add the flour and baking powder. With a wooden spoon or a spatula, fold in the nuts. The batter will be a thick consistency.
4. Spoon the batter into a greased and floured 9-inch springform pan.
5. Starting in the middle, insert the plum slices halfway into the batter, pressing slightly into the batter in a circular pattern.
6. 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.
7. In a microwave, warm up the apricot preserves for 30 seconds or until runny. Brush the top of the baked cake with warm apricot preserves. Cool slightly. Slice and serve.

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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

Keywords: plum cake, summer, coffee cake