A homey cake that celebrates the singular magnificence and taste of contemporary plums, this Torta di Susine encapsulates the Italian splendid that tremendous produce must be offered merely and completely.
Torta di Susine
- 2 giant eggs (100 grams), room temperature
- ¾ cup (150 grams) granulated sugar
- ½ cup (112 grams) impartial oil
- ½ cup (120 grams) entire 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), reduce into ¼-inch-thick slices
- 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.
- Within the bowl of a stand mixer fitted with the whisk attachment, beat eggs at excessive velocity till uniform in shade and foamy, about 1 minute. With mixer on medium velocity, add granulated sugar in a gradual, regular stream, beating till mixed. Enhance mixer velocity to excessive, and beat till thick and pale, about 2 minutes. With mixer on medium-low velocity, add oil in a gradual, regular stream, beating till mixed; scrape sides of bowl. With mixer on medium velocity, regularly add milk and vanilla bean paste, beating till mixed.
- 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 giant air bubbles. Prime with plum slices, going all the best way to edges and overlapping as wanted.
- Bake till a picket choose inserted in middle 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 fully on pan base on a wire rack.