Fresh prune torte
1 torte
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ½ | Lemon; zest and juice of | |
| ½ | cup | Unsalted butter (1 stick) |
| 2 | larges | Eggs |
| 1 | teaspoon | Baking powder |
| ⅛ | teaspoon | Salt |
| 1 | cup | All-purpose flour |
| 12 | Fresh prune plums pitted and cut in half | |
| ½ | teaspoon | Cinnamon mixed with |
| 1½ | tablespoon | Sugar for topping |
Directions
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. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-08-94