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Hazelnut & Buckwheat Plum Torte
recipe
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Chicago
Hazelnut & Buckwheat Plum Torte
Martin Sorge
Martin Sorge
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$1.00
This is a gluten-free remix of Marian Burros's iconic Plum Torte. The earthiness of the buckwheat and hazelnut flours add complexity to the cake, complemented by the texture from buckwheat groats and hazelnuts.
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You Need

1 9" torte
1:05
  • 115 g (1/2 cup) butter, room temperature
  • 150 g (3/4 cup) sugar
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 80 g buckwheat flour
  • 80 g hazelnut flour
  • 1 teaspoon baking powder
  • 2 Tablespoons buckwheat groats
  • 1/4 cup hazelnuts, coarsely chopped
  • 2 Tablespoons turbinado sugar
  • About 8-12 small plums, halved and pitted

    • How To

    1. Butter a 9-inch round springform pan (or cake pan) and line the bottom with a round of parchment paper. Heat the oven to 350F with a rack in the middle of the oven.
    2. Cut the plums in half and remove the pits.
    3. Using a hand mixer or a stand mixer fit with the paddle, cream together the butter, sugar, and salt until light and fluffy, about 5 minutes. Scrape the bowl, then add the eggs, one at a time, while beating. Then add the vanilla extract and beat for about 30 seconds more.
    4. In a medium bowl, whisk together the buckwheat flour, hazelnut flour, and baking powder.
    5. Add the flour mixture to the wet ingredients and beat until well mixed. Pour the batter into the prepared pan, and smooth the top. Place the plum halves on top of the batter, skin-side up, without letting them touch each other.
    6. Sprinkle the top of the torte with chopped hazelnuts, buckwheat groats, and turbinado sugar, in that order.
    7. Bake the cake for 45-55 minutes at 350F. It should be deeply golden brown. Start checking the cake at 45 minutes.
    8. Take the torte out of the oven and let it cool completely. If you used a springform pan, let the cake sit for 10 minutes, then run an offset spatula around the sides of the pan and release the outside ring. Once the cake is totally cool, place a plate or a cooling rack on top of the cake, flip it over, and remove the parchment paper. Invert it onto the serving plate.
    9. Serve the torte. It has the best texture on the day it's made, but still tastes great the second day. Optional: serve with whipped cream or a scoop of vanilla ice cream.