The Famous Purple Plum Torte

50 min + overnight restServes 6

A tender butter cake topped with halved plums, baked until golden and served at room temperature.

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prepPreheat oven to 350°F / 180°C
prepGrease a 9-inch / 23 cm springform cake tin and line the bottom with baking paper
125 g all-purpose flour or cake flour	Sift flour, baking powder & salt		Fold in dry ingredients until combined	Spread batter in prepared tin	Arrange plums, sprinkle lemon juice, sugar & cinnamon	Bake 350°F / 180°C, 45–50 min until golden	Cool on rack, rest overnight at room temperature
1 tsp baking powder
pinch of salt
150 g granulated sugar (for the batter)	Cream butter & sugar until fluffy	Beat in eggs one at a time
115 g butter, at room temperature
2 large free-range eggs
12 small Italian prune plums, halved and pitted
2 tsp fresh lemon juice
1 to 2 tablespoons granulated sugar (for the topping, depending on plum sweetness)
1/2 tsp or a little more ground cinnamon (for the topping)

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