This simple cake can be whipped up very quickly, particularly if the plums are already poached. It's ideal for afternoon tea, and the touch of cardamom is the perfect accent to plums. Blood plums work the best because of their colour but any plums are fine.
- 125 ml (½ cup) milk
- 2 tbsp lemon juice
- 1 egg
- 130 gm caster sugar
- 225 gm (1½ cups) self-raising flour
- 60 gm unsalted butter, melted
- Finely grated rind of 1 lemon
- 2 tbsp melted butter
- 110 gm (½ cup) sugar
- 1 vanilla bean, halved lengthways
- 5 plums, halved and stones removed
Cardamom sugar topping
- 1 tbsp sugar
- 1 tsp ground cardamom
- 1For poached plums, stir sugar, vanilla bean and 200ml water in a large saucepan over high heat to dissolve sugar, then bring to the simmer. Reduce heat to low, add plums and poach until tender (10-12 minutes). Cool to room temperature.
- 2Preheat oven to 170C. Combine milk and lemon juice in a bowl and set aside. Whisk the egg and sugar in a separate bowl to combine, then add milk mixture, flour, melted butter and lemon rind, whisk until smooth, then pour into a 20cm square cake tin buttered and base lined with baking paper. Drain plums (reserve poaching liquid for another use), press gently into cake batter and bake until an inserted skewer comes out clean (25-30 minutes). Stand cake in tin for a few minutes, then turn out onto a wire rack. Turn right way up again (carefully), then brush with melted butter.
- 3For cardamom sugar, combine sugar and cardamom, scatter on top of warm cake and serve warm or at room temperature. The torta is best eaten on the day it’s made.
Drink Suggestion: Espresso. Drink suggestion by Max Allen