This gluten-free plum torte recipe is a slight variation on the classic New York Times plum torte recipe and has even been called “The most famous plum torte ever.” The story goes that it was published several years in a row until they decided to not publish it after a certain year. And then every year around this time, they get inundated with requests for the plum torte recipe. It really is a classic and so simple. Plus, it can easily be varied slightly with different fruit or adapted slightly to fit dietary restrictions.
Whenever I see Italian prune plums at the grocery store I know that summer is wrapping up and fall will be here soon. They arrive in late August, are around until around Labor Day, and then they vanish. Even the most veteran cashier at the grocery store has trouble recalling the code for plums because the season is so short (I have started writing the code down to prevent confusion at the register). They need to be grabbed up and eaten quickly. So we always break out this gluten-free plum torte recipe and cash in while we can.
My great aunt used to make this plum torte every year when prune plums were in season. She would make extra and freeze them to enjoy later in the year. I always loved being at her house when a plum torte was pulled from the freezer.
We changed the recipe up by using almond flour to make the torte recipe gluten free. The sweetness of the almond flour really adds to the taste of the torte.
What is a torte, you ask? Basically, it’s a cake. Seriously. There are many debates out there on what is a torte and what is just a cake. I am not a linguistic expert, so I will just let you know if it’s good.
If you can’t find prune plums, don’t worry, it is delicious with many other fruits or regular plums. Also, the spices and flour types can be changed up to suit your taste or the season. Enjoy!
Gluten Free Plum Torte
- 3/4 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 12 prune plums
- 1 tsp cinnamon
- 1/2 lemon
- Preheat oven to 350.
- Cream butter and sugar.
- Mix in eggs.
- Mix in flour, baking powder, and salt.
- Pour batter into a greased 8 inch springform pan.
- Cut prune plums in half and place cut side down on top of batter in pan.
- Sprinkle top with cinnamon and lemon juice.
- Cook for 55-60 minutes.