I bought a large amount of beautiful Dinosaur Eggs (or Pluots) and decided to try baking some. I figured I wouldn’t find an exact recipe for these so I just took a plum torte recipe, adjusted, and hoped for the best. It’s a little tart, very pretty, and almost too easy to make. Save this one for when you’re in a time crunch.

Pluot Torte
~adapted from Marion Burros Plum Torte

  • 3/4 cup and 1 tablespoon sugar
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 cup all purpose flour, sifted
  • 1 teaspoon baking powder
  • 2 eggs
  • pinch salt
  • 3 large Dinosaur Eggs (Pluots), cut into chunks
  • 1 teaspoon ground cinnamon
  • vanilla ice cream (optional)

1. Arrange a rack in the lower third of the oven. Preheat oven to 350 degrees F (325 degrees F).
2. In an electric mixer, cream together 3/4 cup sugar and butter. Add flour, baking powder, eggs, and salt. Beat well.
3. Spread in a 9″ ungreased springform pan. Place plums skin side down evenly across batter.

pluot on batter.jpg

4. Mix cinnamon with the 1 tablespoon of sugar left. Sprinkle over the plums evenly.

sprinkle with cinnamon sugar.jpg

5. Bake for 40-50 minutes, until a toothpick comes out clean. Let it cool for 10 minutes before eating. It can be served warm or room temperature, highly recommended with vanilla ice cream. Store it in the fridge in an airtight container.

pluot torte.jpg

I didn’t have any vanilla ice cream, darn it! I think it would really take this simple dessert to another level…the warm torte with the cold creaminess, ooh!
posted by jessica at 08:20 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.