Plum & hazelnut torte (gf)

This cake was the delicious result of a glut fresh plums gifted from a friend, and an iconic NYT Cooking recipe by Marian Burros that I couldn’t stop thinking about.

I wanted to make it a little more accessible to those who can’t eat wheat - so tweaked a few of the ingredients and made it gluten free, as well as refined sugar free. I guess I’ve just ‘Good Plated’ it (my friend Ingrid would probably say I’ve ‘fockerised it’) .

Do as you wish - but if you do give my version a go I am sure you’ll be more than satisfied!

INGREDIENTS

12 or so mixed ripe plums - halved or quartered, seed removed

250 g unsalted butter, softened

1/2 cup - 1 cup coconut sugar - depending on how sweet you want it

3 large eggs

1.5 cups buckwheat flour

1 cup hazelnut meal

2 tsp baking powder (2 tsp)

Big pinch sea salt

1 tsp cinnamon

2 tsp vanilla extract

Finely grated zest of 1 lemon

TOPPINGS

1 tbsp coconut sugar

1 tsp cinnamon

Good squeeze lemon juice

Handful of flaked almonds

METHOD

Preheat oven to 180°C. Grease or line a 20–23cm springform tin.

With a stand mixer or electric hand beater, cream the butter + coconut sugar until light and fluffy.

Beat in the eggs one at a time then add vanilla + lemon zest.

Fold in buckwheat flour, hazelnut meal, baking powder, salt and cinnamon.

Let batter sit 5-10 minutes to hydrate (this helps buckwheat texture & structure).

Spread the batter into tin — it will be thick so use a spatula, then arrange plums cut side down.

Sprinkle with coconut sugar + cinnamon and then squeeze over lemon juice. Scatter flaked almonds over the top.

Bake 40–50 minutes until golden and just set in the centre.

Cool before slicing — it firms up beautifully as it rests.

Buon appetito 🍋