Blood Plum Torte

Adapted from the famous New York Times Purple Plum Torte

📝 Ingredients

• 1 cup of plain flour (all purpose)
• 1 tsp of baking powder
• large pinch of salt
• 1 cup of sugar (plus 1 tablespoon extra for the topping)
• 115 grams of butter (at room temperature)
• 2 large eggs
• 12 blood plums (halved and pitted)
• 2 tsp of fresh lemon juice

👨‍🍳 Instructions

1. 1Preheat the oven to 180 and grease a 22cm spring form tin.
2. 2Cream the butter and sugar until light and creamy. Add the eggs and sift in the flour and baking powder and mix to combine.
3. 3Spoon the batter into the spring form pan and smooth on top, covering with the plums. Sprinkle the plums with the lemon juice and the extra sugar.
4. 4Bake for 45 to 50 minutes, or until a cake tester inserted into the middle comes out cleanly. Cool in the tin for 10 minutes before removing.