Sugar Plum Almond Torte

This sugar plum torte is so full of flavours and textures. 

It’s like an almond torte, with a sugar pie plum topping and a base like a thick soft almond cookie cake of a crust.

It is best served at room temperature, the same day.  The top gets soft because of the fruit, but the flavours also come together more by the next day, so still good.

Italian or prune plums are the longer less rounded bum shaped plums.

They are usually tart and on the dry side, although I have come across some sugar sweet ones.

These plums are best when they are cooked in baking, sauces or jams.  Look for firm fleshed dark plums that look like they are frosted.

Toss prune plums with lemon juice

I use a 10.5”(27cm) and it fills generously.

Depending on the temperature of your butter and how airy your eggs are, more or less plums, you may have a difference in the amount of batter you have.

I have suggested an 11” (28cm) flan pan, but if you have all of the sizes around that size, but not that size, use a larger pan instead of smaller.

How to Make a Sugar Plum Almond Torte

Start with the Almond Torte Base

1. Grease and flour a 11” (28cm) flan pan.

2. Combine ground almonds, flour, sugar, salt and lemon zest in a medium bowl or the bowl of a food processor.

3. Cut in the butter with a pastry cutter or pulse in the food processor, just until crumbly, not clumping.  

4. Beat the egg in a measuring cup and add enough cold water to equal ¼ cup (65mL) of liquid.

5. Add the egg mixture, stir or pulse just until it comes together.

It will still be crumbly in parts, probably. 

6. Give it a bit of a knead, wrap it, flatten it, and refrigerate for about an hour.

7. Roll and fit into the bottom and press it up the sides of the flan pan.  

8. Dock the crust and put it in the freezer.

9. Preheat oven to 425°F (220°C).

10. Bake for 5 minutes at 425°F (220°C) then 350°F (180°C) for 15 mins.

It will sink a bit.

11. Press the sides up using some of the bottom base while it is still hot.

Let cool before filling and baking again.

For the Sugar Plum Topping

1. Sift or whisk together the flour, baking powder and salt. Set aside.

2. Beat the eggs, ¾ cup (150g) sugar, and vanilla until pale, about 2 -3 minutes.

3. Fold the flour mixture into the egg mixture just until combined.

4. Fold in the melted butter.

5. Pour about half of this into the baked crust, just to cover the bottom.

6. Scatter the sliced plums into the batter, then pour the rest of the batter gently over so you don’t displace the plums.

7. Combine the tablespoon of sugar with the ½ tsp of cinnamon and sprinkle evenly over the top.

8. Bake at 350°F (180°C) for about 45 minutes.

Let cool before cutting.