The Little Skillet of Magic
Let me tell you about the magic start. You warm brandy and jam in a pan. Doesn’t that smell amazing? It becomes a shiny syrup. Then you nestle the plum wedges in. They sizzle and give up their sweet juices. It all mixes together into something special.
I still laugh at that. The first time I did this, I almost ate the plums right from the pan. But patience is a secret ingredient here. Letting them cool matters. It lets the fruit soak up all that good flavor. This step turns simple fruit into a festive treat.
Why We Use Our Hands
The cake batter is thick and hearty. You will scrape it into the pan. Then you press it smooth with your fingers. I love this part. You connect with the food. It feels solid and promising under your hands.
This matters more than you think. Cooking isn’t just about following steps. It’s about feeling the texture. It’s about knowing when something looks right. Your hands are your best tools. Do you have a favorite kitchen step you do by feel?
A Sweet Lesson in Patience
You arrange those glossy plums on the batter. Make two pretty rings. Then the oven does its work. Your kitchen will smell like a cozy bakery. You must let the cake cool in the pan. This is hard, I know!
But here is why it matters. A cake needs time to settle. If you cut it too soon, it can crumble. Waiting makes sure every slice is perfect. Good things come to those who wait. My grandson learned this. He once tried to sneak a slice early. We had a warm, messy, delicious laugh about it.
The Flavor of Simple Things
This torte is not too sweet. The plums get a little tangy from the cooking. The almond in the cake is a gentle whisper. A dusting of sugar on top is like a light snowfall. Each bite has soft fruit and sturdy cake.
*Fun fact*: Plums are related to peaches and cherries! They all have that big pit inside. What is your favorite stone fruit? I could eat cherries until my hands are stained red.
Make It Your Own
This is a friendly recipe. You can use red or black plums. Black ones make the syrup a deep, gorgeous purple. No currant jelly? Raspberry jam works just fine. The recipe is happy to adapt.
That is the heart of rustic baking. It is forgiving. It welcomes what you have. Would you try this with apricots or peaches someday? I think I will. Share with me if you do. I love hearing your kitchen stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| brandy | 3 tablespoons | |
| red currant jelly or seedless raspberry jam | 2 tablespoons | |
| red or black plums | 1 pound (454 grams) | halved, pitted, and cut into 8 wedges |
| granulated sugar | 5¼ ounces (149 grams/¾ cup) | |
| slivered almonds | ⅓ cup | |
| America’s Test Kitchen All-Purpose Gluten-Free Flour Blend | 4½ ounces (128 grams/1 cup) | |
| baking powder | ½ teaspoon | |
| salt | ¼ teaspoon | |
| xanthan gum | ¼ teaspoon | |
| unsalted butter | 6 tablespoons | cut into 6 pieces and softened |
| large egg plus 1 large yolk | 1 | |
| vanilla extract | 1 teaspoon | |
| almond extract | ½ teaspoon | |
| Confectioners’ sugar | for dusting |
Instructions
Step 1: First, let’s make that glossy plum syrup. Warm the brandy and jelly in your skillet. It will bubble and smell wonderful. Cook until it’s nice and thick. Take the pan off the heat to add the plums. This keeps you from getting splashed. (A nonstick pan is your best friend here.) Return it to the stove and cook until the juices turn syrupy. Let it all cool right in the pan. The plums get so cozy in that syrup.
Step 2: Now, get your pan ready for the cake. Heat your oven to 350 degrees. Grease your springform pan well. Don’t forget to line the bottom with parchment paper. Grease that paper too. This little step guarantees your cake will come out perfectly. It’s a trick I learned the hard way. What’s your favorite kitchen tool for baking? Share below!
Step 3: Time to make the cake batter. Whizz the sugar and almonds in your food processor. It makes the almonds super fine. Add your flour, baking powder, salt, and that xanthan gum. Pulse it just to mix. Then add the butter pieces. Pulse until it looks like damp sand. Finally, add the egg, yolk, and extracts. Process until it’s smooth. The batter will be very thick. That’s just how we want it.
Step 4: Spread your thick batter into the pan. Smooth the top with a spoon. Give your plums a gentle stir in their syrup. Arrange the wedges in two pretty circles on the batter. They will sink in a little as they bake. Bake for 40 to 50 minutes until golden. Remember to rotate the pan halfway through. (This gives you an even, beautiful bake.) Your kitchen will smell like a happy dream.
Step 5: The cake is done. Let it cool in the pan for a bit. Run a knife around the edge to loosen it. This helps it let go of the sides. After 30 minutes, you can remove the ring. Peel off the parchment paper. Place your cake on a plate. Give it a snowy dusting of confectioners’ sugar. Serve it slightly warm or at room temperature. I think it tastes best with a story and a friend.
Creative Twists
This recipe is like a dear friend. You can dress it up for different occasions. I love playing with it. Here are a few simple ideas to make it your own.
Use peaches or apricots instead of plums. They make a lovely summer version. The syrup gets so sunny and sweet.
Swap the almond extract for a bit of orange zest. It’s a brighter, zingier flavor. It pairs beautifully with the fruit.
Add a handful of fresh raspberries between the plum rings. They burst with little pockets of tartness. Doesn’t that sound pretty?
Which one would you try first? Comment below!
Serving & Pairing Ideas
This torte is wonderful all on its own. But sometimes, a little extra makes it a celebration. A dollop of softly whipped cream is my go-to. Its coolness is perfect with the warm cake. A scoop of vanilla bean ice cream is also divine. It melts into the plum syrup so nicely. For a fancy touch, add a few fresh mint leaves on the side.
What to drink? For the grown-ups, a small glass of sweet dessert wine is lovely. It echoes the brandy in the cake. For everyone, a glass of cold, sparkling apple cider is just right. Its fizz cuts through the richness. Which would you choose tonight?
Keeping Your Plum Torte Cozy
This torte is best the day you bake it. But leftovers are a lovely treat. Let it cool completely first. Wrap it tightly in plastic wrap. It will keep on the counter for two days.
For longer storage, freeze it. I wrap slices individually. This way, my grandson can grab one for a sweet surprise. Just thaw a slice at room temperature. It tastes just as good.
Reheating is simple. Warm a slice in a low oven for ten minutes. I once used a microwave and made it soggy. A gentle oven keeps it perfect. This matters because a warm torte feels like a hug.
You can batch-cook the plum syrup. Make a double batch and store it in a jar. It’s wonderful on pancakes or yogurt. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your batter too thick? Do not worry. This gluten-free batter is meant to be very heavy. Just spread it patiently with a wet spoon. It will smooth out nicely.
Are your plums sticking to the pan? Shake the skillet gently while they cook. I remember when I forgot to shake it. The syrup burned a little. Gentle shaking prevents this and coats each piece.
Is the center not baking through? Your oven might run cool. Use an oven thermometer to check. Rotating the pan halfway helps, too. This matters for even baking and perfect texture.
Fixing small problems builds your cooking confidence. It also makes the flavors shine. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I use regular flour? A: Yes, use an equal amount of all-purpose flour. You can also skip the xanthan gum.
Q: Can I make it ahead? A: Absolutely. Prep the plums and syrup a day early. Store them covered in the fridge.
Q: I don’t have brandy or jam. A: Use orange juice and a tablespoon of honey instead. The flavor will be different but still sweet.
Q: Can I make a smaller cake? A: You can halve the recipe. Use a 6-inch pan. Just watch the baking time closely.
Q: Any optional tips? A: A dollop of whipped cream is lovely. Fun fact: Almonds and plums are a classic pairing in many old recipes. Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making this torte. It always makes my kitchen smell wonderful. Sharing food is one of life’s great joys.
I would love to hear about your baking adventure. Tell me about the plums you used. Have you tried this recipe? Please share your story in the comments below.
Happy cooking!
—Elowen Thorn.
Festive Rustic Plum Torte
Description
A gluten-free dessert featuring a rich almond cake base topped with brandy-glazed plums, perfect for a festive or rustic occasion.
Ingredients
Instructions
- Cook brandy and jelly together in 10-inch nonstick skillet over medium heat until thick and syrupy, 2 to 3 minutes. Remove skillet from heat and place plums cut side down in syrup. Return skillet to medium heat and cook, shaking pan to prevent plums from sticking, until plums release their juices and liquid reduces to thick syrup, about 5 minutes. Let plums cool in skillet, about 20 minutes.
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan, line bottom with parchment, and grease parchment.
- Process granulated sugar and almonds together in food processor until nuts are finely ground, about 1 minute. Add flour blend, baking powder, salt, and xanthan gum and pulse to combine, about 5 pulses. Add butter and pulse until mixture resembles coarse sand, about 10 pulses. Add egg, yolk, vanilla, and almond extract and process until smooth, about 5 seconds, scraping down bowl if needed (batter will be very thick and heavy).
- Scrape batter into prepared pan and smooth top. Stir plums to coat with syrup, then arrange wedges in two rings over top of cake. Bake until cake is golden brown, 40 to 50 minutes, rotating pan halfway through baking.
- Run knife around edge of cake to loosen. Let cake cool in pan on wire rack for at least 30 minutes. Remove cake from pan, discard parchment, and transfer to serving platter. Dust with confectioners’ sugar and serve warm or at room temperature.
Notes
- Ensure all ingredients, especially the butter and egg, are at room temperature for a smooth batter. The plums can be prepared ahead of time and stored in the refrigerator until ready to use.