New York Times Original Plum Torte

First published in the New York Times by Marian Burros in 1983, the recipe had been given to her by Lois Levine. The recipe was published every year during plum season between then and 1995.
If you have never tried it, it is time now!

 

  • 125g four
  • 1 teasp. baking soda
  • 200g sugar
  • 115g butter(room temperature)
  • 2 eggs
  • 12 small plumps
  • 2 tb.sp. lemmon juice
  • 1 tb.sp. cinnamon

Preparation:

  1. Mix flour with baking soda.
  2. Mix room temperature butter with sugar,  add eggs one by one, mix it with mixer.
  3. Mix both batters together.
  4. Place batter on baking tray.
  5. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon.
  6. Bake in  180C preheater oven for about 40-45min, until cake is golden and a toothpick  comes out free of batter.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s