This is my mom’s plum torte . . . It is more like a tart than a cake.
Adapted by my mom from the Plum Cake in Roberta Leviton’s Jewish Low-Cholesterol Cookbook
1 ½ cups flour
1 t baking powder
¼ t salt
½ c oil
6 T sugar
zest from 1 lemon
10-12 plums, pitted, quartered
Cinnamon sugar (2 T sugar and ½ t cinnamon)
Combine flour, baking powder and salt.
In another bowl, combine lemon zest, oil, sugar and egg whites.
Combine the flour mixture with the lemon zest, oil, sugar and egg whites to make the dough.
Pat the dough over the bottom and 1/2” up sides of an 8″ or 9″ square pan.
Place plum pieces over the dough in even rows and sprinkle over the cinnamon sugar.
Bake the torte at 350 degrees for 35-40 minutes.