I know this cake looks a little wonky but we ain’t in it for the looks! The taste is what works the magic for us. So plums are in season here in Sydney and the last time we went to the farmers market we came back with a whopping 5 kg box of delicious plums! oh boy! they were good! really juicy and just ripe, totally perfect for this plum torte. As I was eating my way through the plums, I thought to myself,” why not include it in my cooking.” This would be a great way to showcase the seasonal produce. To be very honest, when I thought of making this recipe, I had my doubts. I was wondering what would the plums do for this cake? But when this torte was out of the oven I was thoroughly impressed. The plum had become juicy and almost syrupy giving this torte a unique taste. With this torte, you would definitely Bake, Nom Nom Nom and Repeat!!!
- 1 & 1/4 cup All purpose flour
- 1/4 cup Ground almonds
- 1 cup Sugar extra 2 tbsp for topping over the plums
- 2 tsp Baking powder
- 1/4 tsp Salt
- 2 Eggs
- 1/2 cup Oil
- 1/2 cup Milk
- Zest of one lemon
- 4-5 Plums
In a bowl mix together the flour, ground almonds, baking powder and salt.
To this add the eggs, milk, oil, vanilla extract and zest and mix until well combined.
Pour this batter into a well greased 9-inch cake tin.
Arrange the quartered plums on the surface of the batter, flesh side facing up. Sprinkle a little sugar on top of the plums.
Bake in a preheated oven at 175-degree celsius for 45-55 mins or until done.