We’re closing in on the autumnal equinox, and plums are EVERYWHERE! All I can think about is Marian Burros’ famous New York Times Plum Torte. Except, in addition to lying low on social media in September, as is my wont, I usually cut out grains and sugar, too. [I thought I’d had a lifetime’s worth of baguette and croissant in Paris this summer, anyway.] But then, the plums arrived. Plums everywhere! Plums! Plum Torte!
When torte’s a necessity, what’s a person to do but make a few changes to a classic recipe and get it in the oven a.s.a.p.? I use small, tart, italian purple plums for this recipe. In place of the flour, I use a home-made paleo flour mix of almond, coconut, arrowroot and tapioca flours. And, in place of the sugar, I use a sugar substitute called Swerve. To ensure that this recipe is gluten-free, use gluten-free, non-aluminum Baking Powder such as Bob’s.
Please note, while I don’t incorporate sugar substitutes into my daily intake, I’ve used Swerve here. I tend to reserve this particular substitute for special baking projects. [And no, this is not a sponsored post!]
Paleo Plum Torte
- 1 cup paleo or other gluten free flour [I used 1/4+1/8 c almond flour, 1/4 c coconut flour, 1/4 c arrowroot flour, 1/8 c tapioca flour]
- 1 tsp gluten-free baking powder
- pinch salt
- 1/2 cup [8 tbs] unsalted butter, room temperature
- 2/3 cup + 2 tsp Swerve [If using sugar or honey, increase to 3/4 c + 1 tbsp]
- 2 eggs
- 12 small plums, pitted and halved [24 pieces - I used Italian Purple Plums]
- 1 tsp ground cinnamon
- juice of 1/4 lemon [optional]
- Preheat the oven to 350.
- If desired, line a 9-inch springform pan with parchment. There's no need to grease the pan.
- In a small bowl, combine the flour, baking powder, and salt.
- In a mixer or by hand, cream the butter and the 2/3 c Swerve.
- Add the eggs one at a time until incorporated.
- Add the flour mixture by the spoonful until incorporated.
- Drop the thick, sticky batter into the bottom of the pan by the spoonful and spread evenly with a spatula or with your fingers.
- Cover the batter with the halved plums, skin-side up.
- If desired, squeeze the 1/4 lemon evenly over the top of the plums, careful to remove any wayward seeds.
- Sprinkle the 2 tsp Swerve and cinnamon over the top of the torte.
- Bake for 45-50 minutes, until the centre tests clean with a toothpick or knife.
- Cool for at least 30 minutes before slicing and serving.
Inspired by Marian Burros Plum Torte from Cooking for Comfort
1/8 Torte Contains 241 Calories, 4g Protein, 16 g Fat, 4g Fibre, 36 Total Carbs, 16 Net Carbs