Plum Torte with Cardamom Cream

This torte may have a rustic appearance, but it is sheer elegance in its terrific balance of not too sweet and just rich enough.

Plum Torte with Cardamom Cream 

Print This Recipe Total time Yield 12Source Adapted from New York Times Food Section Sept 21, 2005Published

If you prefer to make it ahead of time the torte may be reheated in a 300 degree for about 10 minutes.


  • 2 cup whipping cream
  • 2 tablespoon extra-fine sugar
  • 2 teaspoon ground cardamom
  • turbinado sugar, to taste for sprinkling
  • 6 plums, halved & pitted
  • 4 large eggs
  • ½ teaspoon kosher salt
  • 2 teaspoon fresh baking powder
  • 2 cup unbleached flour
  • 1½ cup granulated sugar
  • 1 cup butter, at room temperature


Make the cardamon cream: Whip the cream together with the extra-fine sugar and cardamom until cream just barely holds soft peaks. Refrigerate until ready to serve. 

Preheat oven to 350 degrees F. Using an electric mixer cream the butter and sugar until light and fluffy. Add the flour, baking powder, salt and eggs, then beat until well incorporated.

Using a rubber spatula spread the batter (it will be quite thick, into an ungreased 10-inch spring form pan. Place the plum halves, skin side up, on top of the batter as closely together as possible. Press them in to the batter just a bit. Sprinkle lightly with the turbinado sugar.

Bake for one hour ten minutes until a sharp knife inserted in the center comes out clean. Let cool slightly (about 20 minutes) then run a sharp knife around the edges and release the spring form. Serve warm, with the cardamom cream.