Broma Bakery · by The Essential New York Times Cookbook★ 5.0
Purple Plum Torte
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 12%
CARBS 67G60% OF CAL
4G FIBER13G OTHER50G TOTAL SUGAR
FAT 18G37% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple cake topped with fresh purple plums and a light dusting of cinnamon. A rustic, elegant dessert that lets the fruit shine.
dessertamericanbaked good🥣 mixer🥧 baking dishvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup (125 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- Large pinch of salt
- 1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon
- 1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
- 2 large eggs
- 12 small purple Italian purple plums, halved and pitted (I used 6 larger ones)
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 12%
CARBS 67G60% OF CAL
4G FIBER13G OTHER50G TOTAL SUGAR
FAT 18G37% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 89mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 315mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 89MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.