Plum torte

I got to harvest a friend’s Italian/prune plum tree this summer, and finally made a plum torte!
I have edited the original recipe to my liking having added psyllium husk due to using home milled grain flour.

1/4 c unsalted butter, softened
1/2 cup plus 1 or 2 tablespoons coconut sugar
1 cup flour plus ¼ c psyllium husk if you are using home milled flour
1 teaspoon baking powder
½ tsp allspice
¼ tsp clove
2 eggs
2 tsp lemon juice-sprinkle on top with sugar & cinnamon
Pinch salt
24 halves pitted Italian (prune or purple) plums
1 tsp cinnamon or more, to taste



  • Preheat the oven to 350 degrees.
  • Cream butter and 1/2 cup sugar.
  • Beat in eggs, then flour, allspice & clove, baking powder and salt.
  • Spread batter into an ungreased 9″ or 10″ springform pan.
  • Place plums skin sides down.
  • Sprinkle cinnamon with the remaining 1 or 2 T sugar and lemon juice over the top.
  • Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean.
  • Insert a sharp knife around the edge of the torte immediately after taking it out of the oven and let completely cool before removing the springform pan outer ring.

Leave a Reply

Your email address will not be published.