Every year my mother in law gives me beautiful Opal and Prune plums from her garden. I halve and pit most of them immediately to freeze for pies, jams and cakes throughout the wet, cold Scandinavian winter months. But when the plums cover my kitchen table, all juicy and fragrant, I want to turn them into a cake. This torte is one I return to again and again. I mix up the spices, sometimes I add marzipan, other times chopped dark chocolate, toasted nuts or really what is in my cupboards at the moment.
This year I happened to have a lemon and a leftover chunk of marzipan. And being Scandi and all cardamom really is an essential fall spice and since it goes so well with plums - into the batter it went.
You can make the torte with apples, pears, figs..Really all fruits that hold their shape when baked. I've even made it with strawberries; that tasted pretty great, too.
Spiced plum torte with marzipan
1 16cm / 6inch cake
50g + 1 Tbsp. sugar, divided
60g all-purpose flour
½ tsp. baking powder
1 tsp. + 1/4 tsp. ground cardamom, divided
Zest of 1 small lemon
50g coarsely grated marzipan
12 plums, pitted and quartered
Preheat the oven to 175C/350F. Grease a 16cm/6inch cake pan and set aside.
Mix together 1 Tbsp. of sugar with 1/4 tsp. of cardamom and sprinkle over the plums in a bowl. Gently coat all the plums.
Cream together the 50g of sugar and butter in a bowl. Add the egg, flour, baking powder, 1 tsp. cardamom and lemon zest. Beat together until the batter is free of lumps. Fold in the grated marzipan and pour the batter into the prepared pan.
Arrange the plums on top of the batter, press down lightly. Bake for approximately 45-50 minutes, or until the cake is done. Remove from the oven and cool slightly before removing the cake from the pan.
It is best served warm.