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.
PrintPlum Torte
- Prep Time: 45 mins
- Cook Time: 55 mins
- Total Time: 1 hour 40 mins
- Yield: 8–10 1x
- Category: Dessert
- Method: Baked
- Cuisine: European
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.
Ingredients
- 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
- 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 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.
- Spoon the batter into a greased and floured 9-inch springform pan.
- Starting in the middle, insert the plum slices halfway into the batter, pressing slightly into 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 cake with warm apricot preserves. Cool slightly. Slice and serve.
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
Should the nuts be skinless?
They do not.
I cannot give this enough stars. I made this over and over again and love it every time.I made it with plums, apricorts and peaches (basically and stone fruit that i could find). Ive been given so many compliments for this cake, unfortunately i cant take the credit. I love this cake!!! Thank you!
★★★★★
It looks insanely delicious. I wonder how this recipe will work with apples?
I’ve never tried it with apples but I think it would work fine.
Pingback: 20 Fresh Plum Recipes
Very tasty and easy to make. I will be making this again. Might just use a little less butter next time.
★★★★
Hi Allan! Glad you gave this cake a try. It’s definitely a dense cake with a lot of flavor. Hope you had a cold glass of milk to go with it 🙂
Pingback: Delicious Fall Fruit Desserts - My Nearest And Dearest
How many eggs!?
Hi Cami. It’s 3 eggs! Thanks for catching that for me 🙂 I just updated the recipe. Let me know how it turns out for you. Thanks for stopping by. Have a great evening!
I ate a lot of plums growing up as well and to this day I cannot eat plum jam because my mom canned way too much of it thanks to overly-fertile plum trees. However, I LOVE plums baked into cakes! Yours looks delicious!
Agree! They do bake very well, caramelize and extra sweet. I think it’s my new fav 🙂
I was so impressed by your creation Katya. It was sooooo tasty as well. Glad i was there for your treat,,,
Thank you my dear! I’m so glad you got stopped by for a piece of cake 🙂