Recipe: Mary Berry's Hot Plum Torte
- 75g (3oz) caster sugar
- 100g (4oz) self-raising flour
- 1 tsp baking powder
- 2 large eggs
- Finely grated zest of 1 orange
- 900g (2lb) ripe plums, cut in half, stones removed
- About 150g (5oz) Demerara sugar
- Cream, ice cream or classic custard, to serve
- 75g (3oz) soft butter
- Generously butter a 28cm (11in) about 4cm (1½in) ovenproof dish or deep loose-bottomed flan tin.
- Measure the first six ingredients into a large bowl and beat until smooth.
- Spread this mixture evenly over the bottom of the tin or dish. Arrange the plums on top, cut side up and sprinkle with the Demerara sugar to form a thick layer (the torte can be made completely to this point and kept uncooked in the fridge for up to 12 hours. It is not suitable for freezing).
- When ready to cook, preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Bake the torte in the preheated oven for about 30 minutes, until golden brown and the sponge springs back when pressed.
- Serve it from the ovenproof dish if that is how you have made it or if using a flan tin loosen the edges of the flan tin with a small palette knife and lift the torte out leaving it on the base, then carefully slip it on to a serving plate.
- Serve warm with cream, ice cream or classic custard.
- 2-oven Aga: Bake on grid shelf on the floor of the roasting oven for about 30 minutes until the cake springs back and is golden brown. If getting too brown slide the cold sheet on the second set of runners.
- 3-or 4-oven Aga: Bake on the floor of the baking oven for about 30 minutes until the cake springs back and is golden brown.