I bought a punnet of plums intending to make a plum crumble but the very same evening I spotted this recipe from Ceri Jones of Natural Kitchen Adventures (adapted from Erin Scott Yummy Supper Cookbook) and decided straight away that I just had to try out this Torte as it looked so tasty.
With so few ingredients, and easy to make, this Torte looked and tasted absolutely delicious. I used a loose-bottomed 8″ tin rather than a spring-form cake tin and the torte slipped out perfectly. The difficult part was leaving it to cool enough to try a slice.
The following evening, my grand-daughter, who is one of our main testers, announced that it was one of her favourite desserts. At just 8 years old (8 years and 1 day to be exact) she happily tries anything I put in front of her attempting to list the ingredients I have used, and she is getting very clever at picking out the correct ones.
This is a decidedly rich dessert with the combination of almond, butter and eggs so it would probably serve 12 people.
165g salted butter plus a pinch of salt
330g ground almonds
3 egg yolks
1 teaspoon vanilla essence (or almond extract for a frangipane taste)
3 plums, sliced
Line the bottom of a loose-bottomed 8” or 9” cake tin with parchment paper and grease the sides.
Melt the butter in a saucepan until it starts to go golden brown. For a deeper taste, leave to go further as in a beurre noisette.
Leave to cool for a few minutes before adding the honey and stirring until well mixed.
Allow to cool further before adding the egg yolks and vanilla, stirring very well until combined.
Add the ground almonds, pinch of salt and mix well until it forms a thick paste. Spoon this mixture into the prepared cake tin, smoothing the top with the back of a spoon or your fingers.
Arrange the plum slices decoratively on the top and pop the tin in the freezer for 30 minutes. This stops the butter melting before the rest of the cake cooks.
Bake for approximately 30 minutes at 150°C until the edges have cooked and the top lightly browned. This can be finished off under the grill if the centre is taking longer than the edges.
Remove from the oven and when completely cooled, from the cake tin. Chill but remove from the fridge about 30 minutes before you are ready to eat it. Slice into portions with a sharp knife.
This torte keeps for a few days in the fridge.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.