NYT Plum Torte
September 21, 2022 by Amethyst Ganaway
For almost 40 years, this plum torte has been printed in the New York Times – and we can see why it’s a fan favorite! We did a little spin of our own on the recipe and replaced some of the flour with cooked and cooled fonio and used fewer black plums since we weren’t able to get our hands on the small, purple plums the recipe calls for. This plum torte only takes a few ingredients and can be adapted in so many different ways. Just in time for Rosh Hoshana, Thanksgiving, and Christmas, this Fonio Plum Torte is a recipe you’ll want to pass down for years.
Ingredients
- ¾ cup sugar
- ½ cup unsalted butter softened
- ½ cup unbleached flour sifted
- ½ cup cooked Yolélé fonio
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 eggs
- 8-12 halves pitted purple plums
- Sugar, lemon juice, and cinnamon, for topping
Preparation
- 01 .
Heat oven to 350 degrees.
- 02 .
Cream the sugar and butter in a bowl. Add the flour, fonio, baking powder, salt and eggs and beat well.
- 03 .
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- 04 .
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
