For almost 40 years, this plum torte has been printed in the New York Times - and we can see why it’s a fan favorite! We did a little spin of our own on the recipe and replaced some of the flour with cooked and cooled fonio and used fewer black plums since we weren't able to get our hands on the small, purple plums the recipe calls for. This plum torte only takes a few ingredients and can be adapted in so many different ways. Just in time for Rosh Hoshana, Thanksgiving, and Christmas, this Fonio Plum Torte is a recipe you’ll want to pass down for years.
10 Min Prep
60 Min Cook
6 Servings
by: Yolele
Ingredients
- ¾ cup sugar
- ½ cup unsalted butter softened
- ½ cup unbleached flour sifted
- ½ cup cooked Yolélé fonio
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 eggs
- 8-12 halves pitted purple plums
- Sugar, lemon juice, and cinnamon, for topping
Preparation
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Step 1
Heat oven to 350 degrees.
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Step 2
Cream the sugar and butter in a bowl. Add the flour, fonio, baking powder, salt and eggs and beat well.
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Step 3
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
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Step 4
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Shop the Products
In this Recipe...
Fonio
Regular price$7
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
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