Almond-Plum Torte

For September, Kim Goodfriend prepares Almond-Plum Torte. This moist,
almondy cake hides a layer of tart-sweet plums. It is perfect anytime of
day, but especially delicious the next morning with a cup of coffee.
French prune plums can be found at many Bay Area farmers' markets, and are
small, oval-shaped, and sweet. Make sure to pick plums that are plump and
ripe.

Yield: 10-12 servings
About 10 French prune plums or 6 Santa Rosa plums
1 1/4 cup sugar, plus 2 teaspoons for sprinkling
1 cup almond paste, at room temperature
1 cup unsalted butter, at cool room temperature
2 teaspoons pure vanilla extract
6 large eggs
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Butter and flour a 9-inch springform pan. Preheat the oven to 325F.

Cut the plums in half and remove the stone. Set aside.
In a mixer, using the paddle attachment, mix together the 1 ? cups sugar
and almond paste until it is broken up into fine pieces, about 3-5
minutes. Add the butter and vanilla and beat well until light and creamy.
Using a rubber spatula, scrape down the sides of the bowl.
Add the eggs, one at a time, and beat well after each addition.
Occasionally stop the mixer and scrape down the sides of the bowl.
In a small bowl, stir together the flour, baking powder, and salt. Add to
the batter and mix just until it comes together. Stop the mixer just
before the flour is completely incorporated and stir the batter together
with the rubber spatula.
Pour the batter into the prepared springform pan and spread evenly using
the rubber spatula. Place as many plums as you can fit on top of the
batter and sprinkle them with the remaining sugar.
Bake the torte for 1 1/4 to 1 1/2 hours, until a toothpick inserted into
the center comes out clean. The plums will have disappeared beneath the
surface of the torte. Remove from the oven and set on a cooling rack for
15 minutes. Carefully remove the sides of the springform pan and let the
cake cool for at least 30 minutes. Serve the cake warm or at room
temperature with whipped cream or ice cream.

Source: <http://www.kqed.org/topics/home/cooking/kqed-kitchen-sep.jsp>




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