**Original Plum Torte Recipe**

Original Plum Torte Recipe

A Timeless, Aromatic Dessert with Natural Fruit Sweetness

Total Time

75 minutes (15 minutes preparation + 60 minutes baking)

Ingredients

Yields: 1 large torte (8–10 inches) or 12–15 individual servings

For the Batter

• ¾–1 cup (150–200g) granulated sugar

• ½ cup (115g) unsalted butter, softened to room temperature (16–18°C)

• 1 cup (120g) unbleached all-purpose flour, sifted (measured first, then sifted)

• 1 teaspoon baking powder

• Pinch of fine sea salt (optional, enhances flavor depth)

• 2 large eggs, room temperature

For the Plum Topping

• 24 halved, pitted purple plums (ripe but firm; adjust quantity for smaller pans)

• 1–2 tablespoons fresh lemon juice (adjust to plum sweetness/tartness)

• 1 teaspoon ground cinnamon (adjust to preference)

Preparation Steps

Step 1: Preheat Oven & Prep Baking Pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan (or 8/10-inch) with butter or non-stick spray. Line the base with parchment paper for easy unmolding.

Step 2: Cream Sugar & Butter

In a large mixing bowl, combine sugar and softened butter. Beat with an electric hand mixer on medium speed for 2–3 minutes until pale, fluffy, and airy (air bubbles visible). Alternatively, hand-mix with a wooden spoon for 3–4 minutes until smooth and voluminous.

Step 3: Incorporate Dry Ingredients & Eggs

In a separate bowl, sift flour, baking powder, and salt together to remove lumps and aerate. Add this dry mixture to the butter-sugar batter in 3 batches, beating on low speed for 1 minute after each addition (avoid overmixing).

Add eggs one at a time, beating on medium speed for 30 seconds after each addition to ensure thorough incorporation. The batter should be smooth and slightly thick.

Step 4: Assemble Plums & Bake

Spoon the batter into the prepared pan, spreading evenly. Arrange plum halves skin side up on top, spacing them to allow even expansion.

Lightly sprinkle plums with sugar (adjust based on ripeness: more for tart plums, less for sweet ones), 1–2 tablespoons lemon juice, and 1 teaspoon cinnamon.

Step 5: Bake & Cool

Bake at 350°F (175°C) for 60–65 minutes. Check doneness: a toothpick inserted into the center should emerge with a few moist crumbs. The torte’s top will be golden-brown and pull slightly from the pan edges.

Remove from oven and cool in the pan on a wire rack for 15–20 minutes. Unmold by releasing the springform sides and transfer to a serving platter.

Enhancements & Pro Tips

• Customize Spices: Add ¼ teaspoon nutmeg to the batter for warmth, or substitute cinnamon with allspice (1 teaspoon) for a richer profile.

• Fruit Variations: Use cherries, apricots, or peaches (halved, pitted) as a substitute. For mini tarts, use a 12-cup muffin tin with 1–2 tablespoons batter per cavity.

• Freezing: Double-wrap cooled torte in foil, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat at 300°F (150°C) for 5–7 minutes to restore moisture.

• Anecdote: "This recipe’s aroma sold a house! Baking it infused my kitchen with such warmth, potential buyers couldn’t resist."

Serving Suggestions

Serve plain at room temperature, or pair with:

• Fresh whipped cream or vanilla ice cream.

• A drizzle of honey or a dusting of powdered sugar.

• A cup of coffee or sweet wine to complement the tart-sweet balance.

Note: Sifted flour = measure 1 cup first, then sift. This ensures a lighter, tender crumb. Adjust lemon juice/sugar based on plum ripeness—more tartness = more sugar!

Cook’s Verification:

• Almond/vanilla lovers: Add 1 tsp almond extract + ½ tsp vanilla to the batter.

• Citrus boost: Zest a lemon (before juicing) and fold into the batter for brightness.

This revised recipe retains the original’s charm while refining techniques for professional results.