A homey cake that celebrates the singular beauty and flavor of fresh plums, this Torta di Susine encapsulates the Italian ideal that fine produce should be presented simply and perfectly.
Torta di Susine
Makes 1 (9-inch) cake
- 2 large eggs (100 grams), room temperature
- ¾ cup (150 grams) granulated sugar
- ½ cup (112 grams) neutral oil
- ½ cup (120 grams) whole milk, room temperature
- 2 teaspoons (12 grams) vanilla bean paste
- 2 cups (250 grams) unbleached cake flour
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- 2 small plums (220 grams) (any varietal), cut into ¼-inch-thick slices
- Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at high speed until uniform in color and foamy, about 1 minute. With mixer on medium speed, add granulated sugar in a slow, steady stream, beating until combined. Increase mixer speed to high, and beat until thick and pale, about 2 minutes. With mixer on medium-low speed, add oil in a slow, steady stream, beating until combined; scrape sides of bowl. With mixer on medium speed, gradually add milk and vanilla bean paste, beating until combined.
- In a medium bowl, whisk together flour, baking powder, and salt. Fold flour mixture into egg mixture just until combined. Pour batter into prepared pan. Gently tap pan on a kitchen towel-lined counter to release any large air bubbles. Top with plum slices, going all the way to edges and overlapping as needed.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 45 to 55 minutes. Let cool in pan for 15 minutes. Remove sides of pan. Serve warm, or let cool completely on pan base on a wire rack.