Celebrating Modern Jewish Living Through Food, Tradition, and Family
Purple plum torte is juicy, sweet, and slightly tart. The buttery crust is a perfect balance to the fruit and the torte makes a gorgeous presentation.
The Backstory: This delicious plum torte comes to you from my dear friend, Lorraine. This great tasting torte’s basic recipe can be made using any seasonal fruit that is available, but plums give it a special sweet and slightly tart bite that is just indescribable. My friend is a fabulous cook and her cooking and baking has been praised by friends and family alike. More of the Backstory after the recipe…
Purple Plum Torte
- 1 cup sugar
- 1/2 cup butter or pareve margarine
- 1 cup flour
- 1/2 tsp. Kosher salt
- 1 tsp. baking powder
- 2 eggs
- 1 tbsp. sugar to sprinkle
- 2 tsp. lemon juice to drizzle
- 1/2 tsp. cinnamon to sprinkle
- 12 fresh plums, remove pits washed and cut in half
Preheat oven to 350 degrees. In a large bowl, cream sugar and butter. Set aside. Sift flour, salt and baking powder together. Add this to the sugar and butter mixture. Add the eggs. Mix all.
Grease a 9 inch spring form pan. Spoon the mixture into the pan. Arrange the plums, face down on top of batter. Sprinkle the sugar, cinnamon on top of the plums. Drizzle the lemon juice evenly over the top.
Bake for 1 hour. Let rest till it is cool, then remove the spring form pan. Serve. This can be frozen and reheated.
…The Backstory continues: Although these days Lorraine lives alone and bakes and cooks primarily for the Jewish holidays and for when her family visits, those meals are spectacular and often include this sweet, buttery torte. I think that next time she is planning on whipping up some of her culinary magic, i’ll have to drop by, because I’m not exactly a baker, and I’d love to sample this gorgeous dish.
How wonderful would this be (and what a throwback to nostalgia) with a glass of slovovity, an Eastern-European plum-brandy that I recently saw on deli menu in Cambridge, Massachusetts. Talk about the old days.