This is a treat I look forward to making every year. And, apparently, I'm not the only one. I adapted this recipe from a NYTimes recipe, a recipe that the paper has published every year since 1983. And, when they decided that 1989 would be the last year they would publish the recipe, their readers wrote in, protesting its imminent disappearance. Readers argued that the recipe was an annual sign that summer was fading and fall was coming.... so the paper relented. And thank goodness it did because it is a keeper. As soon as I find out that Italian plums are in my weekly CSA delivery, I start salivating at the thought that this torte will soon be filling my kitchen with delicious sweet, cinnamon smells.
It is an easy recipe to convert to gluten-free since it really doesn't use all that much flour-- only a cup. Just be sure your gf flour blend includes xanthan gum. Bake it and enjoy. And, please, don't be shy about eating this for breakfast. It includes fruit after all. It's practically healthy!
Gluten-Free Italian Plum Torte, (serves 8)
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup gluten-free flour
- 1 tsp baking powder
- 2 large eggs
- 8-9 italian plums, halved and pitted
- demerara sugar and cinnamon for sprinkling on top
Begin by heating oven to 350 degrees and greasing the bottom and sides of an 8-9" springform pan. Cream the sugar and butter in your stand mixer. Add in flour, baking powder, salt and eggs and beat to combine.
Spoon batter into your greased springform pan. In a decorative way, place your halved plums on top of the batter with the skin-side up. Sprinkle the top of your torte with some demerara sugar and cinnamon to taste.
Bake torte approximately one hour, rotating after 30 minutes. Let torte cool in pan on a wire rack. Eat warm with whipped cream or plain with a nice cup of Earl Grey. OK, now, you're ready to face the world!