This recipe is adapted from Maria Burros. I substituted half of the wheat flour with almond flour and added almond extract.
- 1/2 all-purpose flour
- 1/2 almond meal
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon almond extract
- 11 Italian prune plums (or any amount of plum halves you can fit in the cake), pitted and halved lengthwise
- sugar for sprinkling
Preheat the oven to 350° F. Oil and line a 9-inch springform cake pan with parchment paper.
In a mixing bowl, whisk together the flour, almond flour, baking powder and salt.
Using a mixer, cream the butter with the sugar until light and fluffy. Scrape down the sides of the bowl with a spatula.
Add the eggs one at the time, mixing after each addition until combined. Add the almond extract and all the dry ingredients and beat until combined, scraping down the bowl.
Spread the batter into the springform pan. Arrange the plum halves, skin side up, on top of the batter in concentric circles. Sprinkle the batter and fruit lightly with sugar.
Bake the torte for 1 hour or until a toothpick inserted into the middle of the cake comes out clean. Cool the cake in its pan on a rack for 10 minutes. Serve at room temperature. Store it in the refrigerator covered.