Legendary plum torte from The New York Times - Original recipe
Illustrative photo (Freepik)
For the first time, the recipe for the Plum Torte by Marian Burros was published in 1983. The recipe was printed every fall for six years until the editors grew tired of it. Following a storm of public outrage, The New York Times continued to publish the recipe, adjusting it to suit changing tastes.
Here's how to prepare the legendary plum torte.
Ingredients
To make the famous plum torte, you'll need the following ingredients:
- 120 g flour
- 120 g butter
- 2 eggs
- 12 plums
- 150-200 g sugar
- 1 tsp baking powder
- A pinch of salt
- 1-2 tsp lemon juice
- Cinnamon for sprinkling
Direction for plum torte from The New York Times
Wash the plums and dry them with a towel or napkins. Cut each fruit in half and remove the pits. Be sure to melt the butter and sift the flour, as this will make it much easier to mix the ingredients.
Preheat the oven to 180°C (350°F) and, in the meantime, prepare the batter. First, in a large bowl, cream the sugar with the butter. The amount of sugar should be adjusted according to your taste preferences and the tartness of the plums.
The New York Times notes that the original 1983 recipe called for 200 g of sugar, but the amount was later reduced as the recipe was adapted. Once the mixture becomes smooth, add the sifted flour, baking powder, salt, and eggs.
Mix everything and beat the batter until it's smooth. Spoon the batter into a baking pan, preferably one with a diameter of 20-25 cm (8-10 inches), to ensure the torte is thick enough to bake evenly.
Place the plum halves on top of the batter, leaving some space between them. It's recommended to place the fruit skin-side up. Lightly sprinkle the plums with sugar and drizzle them with lemon juice, depending on the sweetness of the fruit.
Sugar and lemon juice help to strike the perfect balance, sweetening sour plums or adding a tang to sweeter ones. You should also sprinkle about 1 tsp of cinnamon over the fruit, depending on how much you enjoy this flavor.
Bake the plum torte for about an hour. After that, let it cool, either in the refrigerator or just until it's warm, and serve it as is or with whipped cream.
