Not long ago I came across this famous plum torte, via Deb on Smitten Kitchen. It looked both simple and delicious; a winning combination. So I made it. And it was worth the fuss – buttery dough interspersed with jammy cooked plums, not too sweet, but just sweet enough.
There were two things that won me over to this cake. The ratio of dough to fruit meant that the fruit was an integral part of the cake and never got lost amidst the batter. And it is super-easy to make which, when you’re trying to bake with a small person clinging onto your legs imploring you to pick her up, is incredibly helpful. Plus it was delicious – I mentioned that, right? Continue reading “Peach Cardamom Cake”