NY Times Iconic Plum Torte Recipe w/ Orange Powder

So, I've been trying to buy organic fruit wherever I can find it and that it actually looks decent . I mean the struggle is real people. Anyway, I love to make a seasonal fruity dessert with my fruits too. I hit up Pinterest and found a compilation of Plum recipes that I immediately Pinned!!!

Check out this compilation at Easy Plum Recipes by Kitchen Substitute

But this recipe stood out and it was a star dessert at my girls book club 2 weeks ago.

Before we get into the recipe let me show you my secret weapon, Orange Powder. I have been making powders with all my organic citrus peels. I have orange powder. lemon powder and lime powder. That's right no more zesting but all the flavor.

And you may want to check out this Lime Basil Cookie Recipe using Lime Powder too.

Now here are a few pics so you can see the basic s of the recipe and see that you are getting it right.

This is the thickness of the batter and you'll need to work it a bit to get it even and spread out.

Once it's spread out place the half sections of the plums on top of batter and gently press down so the batter hugs the plums.

Shockingly , you'll be adding the lemon juice over the tops of the plums where it will pool around the plums. 

Now the mix of orange powder and sugar will carmelize the top of this as it mixes with the lemon juice.

Here's the recipe from Kitchen Substitute 

marked with my changes highlighted in blue .

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar plus 1 tablespoon, divided*
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 6-12 plums, depending size, pitted and halved**
• Juice from ½ lemon
• 1 teaspoon cinnamon (I did not use cinnamon in mine because I used the orange powder in the batter and in the sugar mix topping)

Instructions

1. Preheat the oven to 350°F and butter the inside of a 9-inch springform pan.
2. Cream together the butter and 1 cup of sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine.
3. Add in the eggs, one at a time, making sure each is fully incorporated.
4. Mix in the flour, baking powder and salt until just combined.( Here is where I added the 1 tablespoon orange powder.)
5. Spread the batter into the pan and smooth the top.
6. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter.
7. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon(here is where I added a tablespoon of orange powder instead of cinnamon), and sprinkle over the top.
8. Bake for about 45 minutes to an hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.

Notes

• *Depending on how sweet your plums are and how sweet you like your cake, the sugar can be cut down to ¾ cup.
• **You will use more or less plums depending on the variety and size, but also depending on your preference. I tend to use more plums for a fruitier cake, but you can always opt to use less for a cakier-cake. You can’t go wrong either way, trust me.

With love and gratitude

Michele

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