Torta di susine

Name: Torta di susine (Plum cake)
Yield: Makes one 24 cm (9½ in) cake
Cuisine: Italian
Ingredients: 250 g (9 oz) plain (all-purpose) flour; 10-12 medium-sized black or red-skinned plums, about 900 g (2 lb) total weight; 150 g (5½ oz) butter, melted plus a little extra for greasing; 3 eggs; 1½ teaspoons baking powder; 125 ml (½ cup) milk; 1 teaspoon vanilla essence; 150 g (5½ oz) caster sugar plus 2 tablespoons for sprinkling on top of the cake

Plum cake

Preparation info

Makes
one
24 cm cake

Difficulty
Medium

Appears in

Twelve

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.

Ingredients

10-12 medium-sized black or red-skinned plums, about 900 g (2 lb) total weight

Europe
Italy
Cake
Vegetarian
Tuscany
Mediterranean
July

Method

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 si