My Mom’s Plum Torte

This is my mom’s plum torte . . . It is more like a tart than a cake.

Plum Torte
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
2 whites
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.

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4 Responses to “My Mom’s Plum Torte”

  1. Leora Says:

    This looks tasty. I wonder if the basic recipe could be adapted to other fruits (says a woman who still has more apples in her refrigerator, after having made apple cake, apple pie, apple sauce…).

  2. ilanadavita Says:

    I am sure the lemon zest is a subtle but fine addition.

  3. Lauren Says:

    Love anything plum! Plums are definitely one one of my favorite fruits. I like the lemon zest, too!

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