Plum Torte: A Timeless Classic
Every now and then, you stumble upon a recipe so simple, so perfect, that it becomes a staple in your kitchen. That’s exactly how I feel about Marian Burros’ Plum Torte, which I discovered in The New York Times years ago. It’s no surprise that it was later hailed as one of their best-ever recipes—I can absolutely see why.
This little gem of a dessert is genius in its simplicity. It’s easy to make, with no fancy techniques or hard-to-find ingredients, yet the results are nothing short of extraordinary. Think of a classic French café treat: rustic, elegant, and utterly satisfying.
The beauty of this torte is its versatility. At home, it’s the perfect way to showcase those fresh Italian plums from the garden, turning them into something magical with just a little sugar, butter, and love. But it’s just as at home on a beautifully set table, serving as a stunning ending to a more formal meal.
Whether you're whipping it up for a cozy family gathering or impressing guests at a dinner party, the Plum Torte always delivers. It’s sweet, buttery, and delicately spiced—a dessert that tastes like it took hours but really comes together in no time.
For me, this torte is a reminder that sometimes the simplest things are the best. It’s the kind of recipe you’ll pass down, make for years, and always look forward to. So, bake it, share it, and savor the joy it brings to your table.
Enjoy every slice and every sweet memory it creates. ❤️
Plum Torte: A Timeless Classic
Special Note: Don’t skip on the lemon juice and sugar topping…and cinnamon to your taste…this final touch transforms this recipe from ordinary to extraordinary.
Ingredients:
Equipment: 9” Springform Pan
¾ cup butter, softened 1 ½ sticks
1 ½ cups sugar
15 ounces whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla
1 large lemon, zested and juiced
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups flour
powdered sugar for dusting top of cake (optional)
Instructions:
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl.. Add the flour, baking powder, salt and eggs and beat well.
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 1tsp cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired (mine has never made it to the freezer ;)). Or cool to lukewarm and serve plain or with whipped cream. (Note: To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees)
