• Brittany Aldridge

Plum, Almond & Thyme Torte

This torte is so simple to make - and wonderful to eat! Serve with a hearty dollop of ricotta and lemon zest, this dessert is made for summertime!



INGREDIENTS

  • 175 grams of butter

  • 80 grams of almond meal (or almond flour)

  • 75 grams plain flour

  • ½ teaspoon salt (I use maldon)

  • ½ teaspoon baking powder

  • 95 grams icing sugar

  • 5 large egg whites

  • 4 tablespoons maple syrup

  • 750 grams plums, pitted and sliced (I used a variety of different types)

  • 1 sprig of thyme

  • 1 ½ tablespoons soft brown sugar for dusting

  • 1 ½ tablespoons sliced almonds

  • To serve (optional): smooth ricotta and lemon zest


INSTRUCTIONS

  • Start with the brown butter as it takes some time to cool. In a milk pan or small pot add butter and then put on the stovetop on medium heat. While the butter melts, stir it occasionally. First the butter will foam considerably, then after about 5 to 7 minutes or so (it could be longer depending on your stovetop) you should start to notice a nutty aroma and an overall darkening of the butter or brown specks. You have made brown butter yay! Set aside to cool while you work on the rest of the recipe.

  • Preheat the oven to 170°C fan forced (or 190°C / 375°F). Grease and line a cake tin with baking paper.

  • Whisk the flours, salt, baking powder and icing sugar in a large bowl. Add the egg whites, thyme leaves, and maple syrup, then mix until well combined and no lumps remain. Using a spatula, fold in the browned butter, then pour the batter into the cake tin.

  • Scatter the plums over, then sprinkle the brown sugar and almonds over too.

  • Bake the torte for 40 to 45 minutes or until the crust looks dark brown around the edges. To serve, add a dollop of ricotta and lemon zest! Please enjoy!

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