Cleaning out the fridge would have to be THE most objectionable of kitchen tasks- a duty better palmed off onto someone else, with generous bribes of unbridledness, or 25,000 frequent flyer points or both. But more often than not, the painful job lands on me. Amongst the buried treasure, wilting vegetables, jars of Chinese sauces past their use by date, half used tubs of mouldy mascarpone and… you know the score…. I found a bag of blood plums, just a little too ripe, but still consumable. Plums are my favourite fruit and I am a little sad when the season comes to an end. This bonanza was my reward. And so was the this lovely Italian inspired cake which soon followed the find.
Torta Rustica con Prugne. Rustic Italian Plum Cake
- 400 g plain flour
- 3 teaspoons baking powder
- 300 g caster sugar, plus extra for the top.
- 4 large eggs
- 2 teaspoons grated lemon zest
- 150 g unsalted butter, melted and cooled to lukewarm
- 8-10 plums ( blood plums are the best here) halved and stoned
Line the bottom and sides of a 26 cm round springform cake tin with baking paper and butter the paper well.
Sift the flour and baking powder into a bowl. Combine 300 g caster sugar and the eggs in a bowl and whisk until the mixture is pale and thick ( use a stand mixer for ease or preparation). Fold in the flour mixture and lemon zest in three batches, alternating with the melted butter, beginning and ending with flour.
Spoon half the batter into the prepared tin, and top with the half the plums, cut side up. Smooth the remaining batter on to top and make a topping with the remaining plums, cut side up. Sprinkle with the extra sugar and bake at 180 C/160 C fan oven for 60-70 minutes, or until a skewer comes out clean.
Leave in the pan on a rack for 10 minutes, then remove and slide the cake from the bottom, and let cool on the rack completely. Serve in wedges with cream or ice cream. Serves 8 to 10.
It pays to read a recipe well before commencing. Here I have inadvertently shoved all the plums into the centre, rather than layering them. This made for a wonderful red gooey middle. And now that the plum season is over in Australia, I cannot attempt the layered version until this time next year.
From Splendido, The Best of Italian Cooking. Loukie Werle, 2001
ALMOST ITALIAN 
This looks super scrumptious – alas I am trying to avoid cake temptation!!
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we rarely eat cakes and desserts but as the weather cools, it becomes an occasional treat. Home grown eggs, fresh fruit, lemon peel and a little sugar over 10 slices- not too bad. Most of my cake goes to the export market. ( my daighter, mother, others)
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😀😀
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How about me! You could post some wrapped up in bubblewrap!
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This looks lovely Signora!
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Grazie signorina. The lemon zest gives it the Italian zing.
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I make that kind of ‘mistake’ all the time with recipes – I like the plums all in the middle though. I’ve just spent a few hours sorting out the pantry. Eugh – so many half bags of flour, pasta, almond meal etc. I feel your pain!
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At least our chooks score well. They love pantry and fridge clean outs.
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mmmm –
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Finding the plums was a reward for tackling the arduous fridge clean out. Your cake looks seriously good
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It is a good one, thanks to the eggs making it rise to the heavens and the lemon zest.
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I am with you on cleaning out the fridge. It’s a horrid job. Your plum cake looks heavenly 😇
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This is still quite a plain cake, made moist by the plums. I might try it with some quince next.
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Francesca, I am always ‘watching’ things in the fridge’ making sure they don’t get too old and trying to find a use for them.
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I’ve been away, so my fridge/s got out of control!
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Absolutely gorgeous… if only I wasn’t dieting so strictly x
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Ah, dieting! Not something I do strictly but I am careful.
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I can tell straight away that your cake doesn’t need ice cream or cream. It looks luscious. How do you stop the plums from sinking to the bottom?
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They magically stay put. The batter is thick enough to support them. Placing them cut side up is important too.
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Oh delicious .. And I can’t find a plum in the house. I wonder if I could use feijoas? Hugs your way F 😄
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Lovely! Wish it was plum season here!
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Yes – plums are a fave of mine too and I love a good ‘batter cake’. As to cleaning out fridges and freezers – I am an expert these days after the’ great ‘power failure of March 2016’.
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Haha, nothing like a power failure to force the issue, Fiona.
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This looks delicious! I want some now. I hate cleaning out the fridge too.
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It’s a nice easy torta for your coming season in Italy.
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This looks delish and I will give it a go. Do you need to skin the plums first? I think the plums in the middle all gooey-like would taste better than separated by layers. They look awesome.
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Yes, it was lovely and no, you don’t skin the plums. Now you will have to wait till next February to make this- the height or blood plum season.
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nice recipe ! 🙂
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Thanks Patrick for dropping in.
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