Plum Hazelnut Torte
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Sugar3 cup
Hazelnut1.25 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Salt1 tsp
Ground Allspice3 large
Egg1 tsp
VanillaDirections:
1
Preheat oven to 350°F
2
Butter and flour a 9-inch springform pan
3
Quarter and pit plums
4
Coarsely chop half of plums and in a bowl toss with 2 tablespoons sugar
5
In another bowl combine remaining plums with 2 tablespoons sugar
6
On a baking sheet in middle of oven lightly toast hazelnuts until fragrant and insides are golden, 10 to 15 minutes
7
Cool nuts and grind fine in a food processor
8
In a bowl whisk together hazelnuts, flour, baking powder, salt, and allspice
9
In a bowl with an electric mixer beat butter and remaining 3/4 cup sugar until light and fluffy
10
Add eggs, 1 at a time, beating after each addition, and beat in vanilla and flour mixture until batter is just combined
11
Drain chopped plums in a sieve, pressing on fruit, and pat dry with paper towels
12
Stir plums into batter and spread evenly in pan
13
Drain quartered plums in sieve, pressing on fruit, and arrange, skin sides up, over batter
14
Bake torte in middle of oven 1 hour and 20 minutes, or until golden brown and a tester comes out clean
15
Cool torte in pan on a rack 30 minutes
16
Remove side of pan and cool completely
17
Preheat oven to 350°F
18
Butter and flour a 9-inch springform pan
19
Quarter and pit plums
20
Coarsely chop half of plums and in a bowl toss with 2 tablespoons sugar
21
In another bowl combine remaining plums with 2 tablespoons sugar
22
On a baking sheet in middle of oven lightly toast hazelnuts until fragrant and insides are golden, 10 to 15 minutes
23
Cool nuts and grind fine in a food processor
24
In a bowl whisk together hazelnuts, flour, baking powder, salt, and allspice
25
In a bowl with an electric mixer beat butter and remaining 3/4 cup sugar until light and fluffy
26
Add eggs, 1 at a time, beating after each addition, and beat in vanilla and flour mixture until batter is just combined
27
Drain chopped plums in a sieve, pressing on fruit, and pat dry with paper towels
28
Stir plums into batter and spread evenly in pan
29
Drain quartered plums in sieve, pressing on fruit, and arrange, skin sides up, over batter
30
Bake torte in middle of oven 1 hour and 20 minutes, or until golden brown and a tester comes out clean
31
Cool torte in pan on a rack 30 minutes
32
Remove side of pan and cool completely