Name: Plum Torte
Total time: 90 min
Yield: 8
Ingredients: 1 tsp avocado oil, for the pan; 12 Italian prune plums, halved and pitted; 120 g almond flour; 70 g superfine brown rice flour; 25 g tapioca starch; 1½ tsp baking powder; ½ tsp kosher salt; 100 g avocado oil; 110 g maple syrup; 3 large eggs; 2 tsp vanilla extract; 1 lemon, zested; 1 tbsp lemon juice; 1 tbsp coconut sugar; ½ tsp ground cinnamon

Method

Prep the panHeat the oven to 350°F (175°C). Oil the springform and line the bottom with parchment. Stir the coconut sugar and cinnamon together.
Combine the dry ingredientsWhisk the almond flour, rice flour, tapioca, baking powder and salt.
Whisk the wetWhisk the avocado oil with the maple, then whisk in the eggs one at a time, followed by the vanilla and lemon zest. No creaming needed.
Finish the batterAdd the dry ingredients and mix just until combined. Spread the thick batter into the pan and level it.
Arrange the plumsPress the plums into the batter cut-side up, packed close together since they shrink. Sprinkle the lemon juice over the fruit, then the cinnamon-coconut sugar.
BakeBake 50 to 60 minutes, until deeply golden, the plums are jammy and a skewer in the cake between the fruit comes out clean. Tent with foil after 40 minutes if browning fast.
Cool and serveCool in the pan 20 minutes before releasing the ring. Serve warm or at room temperature, with Greek yogurt if you like.

Last updated August 31, 2026

Plum Torte

Ingredients

Method

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