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Lawrence D. Smith

Classic Plum Torte Cake

This plum torte features fresh plums nestled over a buttery cake made with toasted almonds and hazelnuts.
Finished with a light apricot glaze, it offers a tender texture, rich nutty flavor, and beautifully caramelized fruit in every slice.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Dessert
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

  • Fresh plums: ½–¾ lb pitted and sliced into eighths for large plums or quarters for medium-to-small plums
  • Whole almonds: ¾ cup toasted
  • Whole hazelnuts: ¾ cup toasted
  • Unsalted butter: ¾ cup plus 2 tablespoons softened to room temperature
  • Confectioners’ sugar: 1½ cups
  • Large eggs: 3
  • All-purpose flour: ¾ cup
  • Baking powder: 1 teaspoon
  • Apricot preserves: 2–3 tablespoons

Equipment

  • 9-inch springform pan
  • Food processor
  • Electric mixer
  • Large mixing bowl
  • Measuring cups and spoons
  • Kitchen scale
  • Rubber spatula or wooden spoon
  • Small microwave-safe bowl
  • Pastry brush
  • Toothpick or cake tester
  • Cooling rack
  • Knife and cutting board

Method
 

  1. Prepare the Baking Pan: Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan and lightly coat it with flour, shaking off any excess.
  2. Grind the Nuts: Place the toasted almonds and hazelnuts in a food processor. Process until they resemble fine crumbs. Stop before the nuts become oily or turn into nut butter.
  3. Cream the Butter: Add the room-temperature butter to a large mixing bowl. Beat with an electric mixer until smooth and creamy.
  4. Incorporate the Sugar: Gradually add the confectioners’ sugar while mixing on low speed. Continue until the sugar is evenly combined, scraping down the sides of the bowl as needed.
  5. Mix the Cake Batter: Add the eggs, all-purpose flour, and baking powder to the butter mixture. Mix until the ingredients are incorporated into a thick batter.
  6. Fold in the Ground Nuts: Use a wooden spoon or rubber spatula to gently fold the ground almonds and hazelnuts into the batter until evenly distributed.
  7. Transfer the Batter: Spoon the thick batter into the prepared springform pan. Spread it evenly across the pan to create a level base for the fruit.
  8. Arrange the Plums: Place the prepared plum slices over the batter in a circular pattern. Arrange them in a single layer without overlapping.
  9. Begin Baking: Place the pan on the middle rack of the preheated oven. Bake at 375°F (190°C) for 15 minutes.
  10. Reduce the Oven Temperature: After 15 minutes, lower the oven temperature to 300°F (150°C) without removing the torte from the oven.
  11. Finish Baking: Continue baking for another 30–40 minutes. Check the center by inserting a toothpick; the torte is ready when the toothpick comes out clean.
  12. Warm the Apricot Preserves: Place the apricot preserves in a microwave-safe bowl. Heat for approximately 30 seconds, or until the preserves become runny enough to brush over the cake.
  13. Glaze the Torte: Once the torte has finished baking, brush the warm apricot preserves over the top to give the plums a glossy finish.
  14. Cool and Serve: Allow the torte to cool slightly before slicing. Serve warm for a comforting dessert, or let it cool further before serving.

Notes

  • Choosing the plums: Use ½–¾ pound of fresh plums. Any variety of fresh plum can work, and other stone fruits may also be used as alternatives.
  • Preparing the nuts: Grind the toasted almonds and hazelnuts into fine crumbs, stopping before they release their oils and become a paste.
  • Butter temperature: Let the butter soften to room temperature before beating so it becomes creamy and combines easily with the confectioners’ sugar.
  • Arranging the fruit: Place the plum slices in a circular pattern without overlapping them to create an attractive finish.
  • Adjusting the oven temperature: Begin baking at 375°F for 15 minutes, then lower the temperature to 300°F and continue baking for 30–40 minutes.
  • Checking doneness: Insert a toothpick into the center of the torte. It should come out clean before you remove the cake from the oven.
  • Applying the glaze: Warm the apricot preserves until runny so they spread easily over the baked plums.
  • Storing leftovers: Keep leftover torte in a covered container in the refrigerator for up to 5 days.