中文
  • HOME
  • ABOUT
    • CREDITS
    • RESOURCES
    • Privacy Policy
  • ITALY
  • RECIPES
  • INGREDIENTS
  • EQUIPMENT
  • TECHNIQUE
  • WINE
  • Free Updates
  • BLOG
  • chinese

Living a Life in Colour

a guide to Italian food, wine and culture

Torta di susine (plum cake)

 
Torta di susine (plum cake)
 
Print
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
This plum cake recipe makes the most of the plum flavour and is not overly sweet. The tartness is balanced leaving only a slight sweetness on the tongue, making it the perfect cake not only to accompany tea or coffee but even for breakfast.
This recipe is from Ricette dal mondo which I have translated.
Author: Woo Wei-Duan
Recipe type: Dessert (Dolci)
Cuisine: Inter-regional
Serves: 10
Ingredients
  • 125 grams butter, room temperature
  • 125 grams sugar
  • 3 eggs, room temperature
  • 10 gramsbaking powder
  • 300 grams 00 flour or pastry flour or plain flour
  • 1 lemon, zested
  • pinch of salt
  • 150 ml milk
  • 750 grams plums with the stone removed (900 grams with the stone if using small plums and 800 grams if using the larger plum), rinsed and dried
Instructions
  1. Line a cake tin with parchment paper. Heat the oven to 175C.
  2. Mix together the butter and sugar in a mixer until pale in colour and fluffy.
  3. Add the eggs one at a time, ensuring that the previous egg is well combined before adding the next one. If your butter or eggs are too cold, or the previous egg has not mixed well before the next one is added, the batter could start to separate. If it splits, it's not really a problem, just soldier on.
  4. Add in the baking powder, flour, lemon zest and salt.
  5. Mix just to combine. Be careful not to over mix at this stage as you don't want to form gluten strands.
  6. Add the milk little by little to the batter.
  7. Mix well until the entire milk is incorporated.
  8. Pour the batter into the paper lined cake tin.
  9. For small plums, half them and discard the stone. For larger plums, cut them into segments and discard the stone.
  10. Place them on top of the batter in concentric circles, overlapping.
  11. Bake for 50 minutes. Check the cake is done by inserting a wooden skewer and ensuring the cake is dry in the centre. Turn the heat off and open the oven door. Let the cake sit in the open oven for 10 minutes. Remove the cake from the oven and serve when tepid or cool.
3.5.3208

 

If you're new here, you may want to subscribe by e-mail. Thanks for visiting!

Thanks for visiting Living a Life in Colour again, good to have you back here. If you haven't yet, you might want to subscribe by e-mail . Enjoy! Thanks for visiting!

Learn how to make Italian recipes for family and friends.

Recipes

Connect

Woo Wei-Duan provides practical instruction on Italian cooking and recipes as well as musings on life and family on this website. Read More…

Contact Us

Learn how to make Italian recipes for family and friends.

Featured posts

Venice flooding in 1966 by By Unknown
Panzarotto (a deep-fried pizza pocket filled with molten mozzarella and tomato sauce)
Creative Commons Licence
Mei Man Ren Sheng by Woo Wei-Duan is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.