Torta di susine from Twelve: A Tuscan Cookbook by Tessa Kiros
This is a lovely, very homemade looking cake, not too sweet, and bursting with plums. You can use another fruit if you prefer, perhaps apples, pears, cherries, bananas or peaches.
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Cooking tools:
- Springform pan
- Parchment paper
- Chef's knife
- Cutting board
- Kitchen scale
- Mixing bowl
- Whisk
- Measuring cup
- Oven
- Stove
- Saucepan
- Spatula
- Cooling rack
Ingredients
- 125 ml (½ cup) milk
- 1½ teaspoons baking powder
- 250 g (9 oz) plain (all-purpose) flour
- 150 g (5½ oz) caster sugar plus 2 tablespoons for sprinkling on top of the cake
- 1 teaspoon vanilla essence
- 3 eggs
- 150 g (5½ oz) butter, melted plus a little extra for greasing
- 10-12 medium-sized black or red-skinned plums, about 900 g (2 lb) total weight
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