1 c Sugar 1 c All-purpose flour
1/2 Lemon; zest and juice of 12 Fresh prune plums
1/2 c Unsalted butter (1 stick) — pitted and cut in half
2 lg Eggs 1/2 ts Cinnamon mixed with
1 ts Baking powder 1 1/2 tb Sugar for topping
1/8 ts Salt
Preheat oven to 350 F. Lightly butter a 9″ springform pan.
Put sugar and lemon zest in the processor and twirl until the zest is
finely grated. The zest may be grated by hand if desired and added
to the sugar.
Add the butter, eggs, baking powder, salt, flour and lemon juice; mix
quickly but thoroughly. Spoon into the prepared springform pan.
Press the prunes skin-side up on top of the batter. (The fruit will
sink to the bottom during baking.) Sprinkle with the cinnamon and
sugar mixture. Bake on the middle shelf for 50 to 60 minutes or
until the batter springs back at once when lightly pressed.
Serve with cream or cut into small squares for tea.
Yield: 6 to 8 servings.
From Camille Glenn’s 10/05/94 “Harvest of Flavor: Fall Fruits Inspire
Delicious Breads and Desserts” column in “The (Louisville, KY)
Courier-Journal.” Pg. C1.
Yields
1 torte