What started out as Plum Tarte Tatin has morphed into Pink Plum Torte.
This recipe originally called for purple plums which I did not have and on checking the store cupboard I was out of light brown sugar, so have used demerara.
You can find the original recipe here.
125g (4½oz) plain flour
1 tsp baking powder
large pinch of salt
115g (4oz) butter
200g (7oz) soft light-brown sugar (I only had demerara)
2 large eggs, lightly beaten
1 tsp vanilla extract
about 9 plums (depending on size), halved and stoned
1 tbsp granulated sugar
2 tsp lemon juice
1 tsp cinnamon
Preheat the oven to 160°C Fan/180°C/350°F/gas mark 4. Sift the flour with the baking powder and salt. Cream the butter and light-brown sugar until fluffy. Add the eggs and vanilla followed by the flour and mix well.
Spoon into an ungreased 23cm (9in) spring-form tin, and place the plums, skin-side up, on top. Sprinkle the lemon juice followed by the cinnamon and then the granulated sugar on top and bake for 45 to 50 minutes.
The cake is done when it starts to come away from the sides of the tin and a skewer inserted into the middle comes out clean.
Leave it to cool for 20-40 minutes on a rack then release from the tin. It's a very moist cake – slightly pudding-like – and rather fragile, so be careful. Transfer to a serving plate. Serve slightly warm or at room temperature with crème fraîche or whipped cream.
This is truly a delicious, plumptious torte!