Page 40 - PowerPoint Presentation

The famous plum torte

Ingredients Method

125 g all-purpose flour Pre heat oven to 180c
1 teaspoon baking powder Sift the flour, baking powder and salt in
1 pinch salt a bowl.
200 g granulated sugar (plus 1 to Using an electric mixer, cream the butter
2 tablespoon, depending on and 200g of sugar together until light

sweetness of plums) and fluffy. Add the eggs, one at a time
114 g butter (at room making sure each is well incorporated
temperature) before adding the next. Add the dry
2 large free range eggs ingredients and mix briefly until just
10 plums (small plums, halved and combined.
pitted) Spoon the cake batter into a greased 23
2 teaspoons fresh lemon juice cm / 9-inch springform cake tin with the

1 teaspoon ground cinnamon bottom lined with baking paper and
smooth the top. Arrange the plums, skin
side up evenly over the batter. Sprinkle
the top with the lemon juice, then the
cinnamon and remaining two
tablespoons of sugar

Bake until the cake is golden and a sharp
knife inserted into a center part of the
cake comes out clean, about 45 to 50
minutes. If your cake is over browning,
loosely cover with foil from about ¾ of
the way through the baking time. Cool
on rack.

Once cool, leave at room temperature
over night before taking it out of the tin.
You could serve this with whipped
cream dolloped on top or with a light
sifting of icing sugar.