The New York Times Plum Torte
A wildly popular American dessert, this plum torte recipe has been featured for many years in "The New York Times" magazine, giving it its renowned name. The fame of this plum torte is well-deserved - the ingredients are simple and readily available, and it is prepared very quickly - just a few steps and it's ready for the oven.
The taste and aroma are absolutely fantastic. It surpasses any plum cake I've made before. It's tender, aromatic, and fine. My family loved it and requested that I make it again in the future.
Put 110g of soft butter, 150g of sugar and a pinch of salt in a bowl.
Mix everything well with a mixer.
Add 2 eggs, mix again.
Add 130g of flour and 1 teaspoon of baking powder, mix well until there are no more lumps in the dough.
Line a 22-24cm diameter tray with baking paper. You can also grease the side walls with some butter.
Move the dough to the pan, and distribute it evenly with a spoon over the entire surface.
Wash the plums, cut them in half, and remove the pits.
Arrange the plum halves with the cut side down on the entire surface of the cake.
Sprinkle the brown sugar and cinnamon on top.
Bake the plum cake in the preheated oven at 180 degrees Celsius for 40-45 minutes, or until it is evenly browned.
Leave to cool completely in the tray for at least 1 hour, then portion and serve. It is fantastically good, tender, and aromatic.
Good appetite!
