Torta di susine

Plum cake

Rate this recipe


Preparation info

  • Makes


    24 cm cake
    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This is a lovely, very homemade looking cake, not too sweet, and bursting with plums. You can use another fruit if you prefer, perhaps apples, pears, cherries, bananas or peaches.


  • 10-12 medium-sized black or red-skinned plums, about 900 g (2 lb) total weight
  • 150 g ( oz) butter, melted plus a little extra for greasing
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 150 g ( oz) caster sugar plus 2 tablespoons for sprinkling on top of the cake
  • 250 g (9 oz) plain (all-purpose) flour
  • teaspoons baking powder
  • 125 ml (½ cup) milk


Preheat the oven to 180°C (350°F/Gas 4).

Wash the plums and cut them into halves or quarters — removing and discarding the pips. Lightly grease a 24 cm (9½ in) x 6 cm (2½ in) high springform cake tin with butter, then line with baking paper, flattening it onto the bottom and sides of the tin as closely as possible.

Put the eggs into a bowl with the vanilla and the 150 g ( oz) of sugar, and whip until voluminous, pale and fluffy. Add the sifted flour and baking powder, and mix to incorporate. Whisk in the melted butter and the milk.

Put a few of the plums onto the bottom of the cake tin and scrape out the batter over them. Tip the remaining plums over the batter. Sprinkle the top with the remaining 2 tablespoons of sugar.

It may be a good idea to put a piece of foil or an oven tray under your cake tin to collect any spillage. Bake in the hot oven for about 1 hour or until the top is golden, a skewer inserted comes out clean and some plum juice has begun to caramelise. Leave it for a few minutes longer in the oven, if necessary. Remove from the oven and cool before removing from the cake tin.

Serve plain, sprinkled with icing sugar or with a dollop of fresh, lightly sweetened whipped cream or mascarpone cream.

Part of