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.

Rustic Plum Torte - Little Broken

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

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Instructions

Preheat the oven to 375 degrees F. Grease and flour a 9-inch springform pan.
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 thick.
Spoon the batter into a prepared springform pan.
Place the plum slices over the top of the batter in a circular pattern without overlapping.
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.
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