Plum cake
- Vegetarian
- Energy Kcal 437
- Carbohydrates g 53.1
- of which sugars g 29.2
- Protein g 9
- Fats g 21
- of which saturated fat g 9.16
- Fiber g 3.8
- Cholesterol mg 118
- Sodium mg 141
- Difficulty: Very easy
- Prep time: 25 min
- Cook time: 60 min
- Serving: 8
- Cost: Very low
PRESENTATION
Torta di prugne is that classic Italian treat that just takes you back—like, way back—to family gatherings and lazy afternoons. In a lot of Italy, especially up north, this plum cake recipe is kinda like a staple. People have it for a moist breakfast or a tender afternoon snack. And you know what? It’s all about simplicity. A handful of fresh ingredients, mixed up and topped with juicy, thin-sliced purple plums—so good. Seriously. These plums? They’re arranged in a sunburst pattern over the cake. When it bakes, you get something golden and soft, and, you know, it looks amazing.
The aroma? I mean, wow. It’s a sweet, fruity scent that’s just like those memories of grandmas pulling cakes from the oven. Some folks throw in orange zest or almonds to make a torta di prugne e mandorle—sounds fancy, right?—but the main focus is that homey, comforting vibe. On weekends, having a slice of this Italian plum cake with coffee or tea is kinda perfect. Both kids and adults love it because it’s just sweet enough. Not too heavy.
Plus, as it bakes, the plums become super jammy—like, really really jammy—adding a tangy burst to every bite against that soft crumb. Unlike those heavy cakes, this homemade plum cake feels light and almost airy. Perfect for breakfast or dessert, especially on a warm summer night. And some families sprinkle sugar over the plums before baking. It creates this crispy top that cracks so nicely when sliced.
There are no fancy tricks here—just good fruit, a simple mix, and that heartwarming touch. You know, the kind you get from a traditional Italian dessert like this. Whether it’s torta di prugne, rustic plum cake, or "the cake grandma used to make," it’s like a hug on a plate. Its versatility and cultural significance make it a beloved part of Italian home baking traditions—cherished across generations. For real.
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- INGREDIENTS
- Ingredients for a 28 cm diameter cake pan
- Prunes 1.9 lbs (850 g) - purple
- Type 00 flour 2 cups (250 g)
- Almond flour ½ cup (50 g)
- Eggs 3
- Butter 4.5 oz (125 g)
- Whole milk 0.67 cup (150 ml)
- Sugar 0.67 cup (125 g)
- Lemon peel 1
- Fine salt 1 pinch
- Baking powder 2 tsp (10 g)
- Almond slices to taste
How to prepare Plum cake
To prepare the plum cake, start by pouring the batter ingredients, all at room temperature: the butter in pieces, the eggs 1, the sugar 2, and the milk 3.
In a small bowl, sift the all-purpose flour, add the almond flour 4 and the baking powder. Then pour the dry ingredients into the mixer 5, turn on the blades to mix the ingredients and obtain a homogeneous and creamy batter. Grate the zest of an untreated lemon 6 to flavor the mixture.
Once ready, pour it into a 28 cm (11-inch) diameter cake pan previously greased and lined with parchment paper and level the surface with a spatula 7. Prepare the plums: rinse them under running water 8, then dry them thoroughly, remove the pit, and cut them into wedges 9.
Distribute the slices horizontally over the entire surface of the cake, in a radial pattern, starting from the edge and reaching the center 10. Then sprinkle the surface with sliced almonds 11 and bake the cake in a static oven preheated to 356°F for 60 minutes (320°F for about 50 minutes if using a convection oven). Once cooked, take the plum cake out of the oven and then remove it from the pan to cool down 12 before serving.