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Torta di Susine – Bake from Scratch


Aug 14, 2022
Torta di Susine – Bake from Scratch

Torta di Susine

A homey cake that celebrates the singular magnificence and taste of recent plums, this Torta di Susine encapsulates the Italian ideally suited that high quality produce needs to be offered merely and completely.

Torta di Susine

  • 2 massive eggs (100 grams), room temperature
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (112 grams) impartial oil
  • ½ cup (120 grams) complete milk, room temperature
  • 2 teaspoons (12 grams) vanilla bean paste
  • 2 cups (250 grams) unbleached cake flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 small plums (220 grams) (any varietal), lower into ¼-inch-thick slices
  1. Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with baking spray with flour. Line backside of pan with parchment paper.
  2. Within the bowl of a stand mixer fitted with the whisk attachment, beat eggs at excessive pace till uniform in shade and foamy, about 1 minute. With mixer on medium pace, add granulated sugar in a gradual, regular stream, beating till mixed. Improve mixer pace to excessive, and beat till thick and pale, about 2 minutes. With mixer on medium-low pace, add oil in a gradual, regular stream, beating till mixed; scrape sides of bowl. With mixer on medium pace, progressively add milk and vanilla bean paste, beating till mixed.
  3. In a medium bowl, whisk collectively flour, baking powder, and salt. Fold flour combination into egg combination simply till mixed. Pour batter into ready pan. Gently faucet pan on a kitchen towel-lined counter to launch any massive air bubbles. High with plum slices, going all the best way to edges and overlapping as wanted.
  4. Bake till a wood decide inserted in heart comes out with a number of moist crumbs, 45 to 55 minutes. Let cool in pan for quarter-hour. Take away sides of pan. Serve heat, or let cool utterly on pan base on a wire rack.



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