The perfect Late Summer / Fall Dessert (or breakfast, I'm not judging)
- 6–7 fresh plums, (halved and pitted)
- 3/4 cup softened butter or ghee, (plus more for greasing the pan)
- 3 eggs, (room temperature)
- 3/4 cup coconut sugar + 1 teaspoon, (divided)
- 3/4 teaspoon vanilla extract
- 3/4 cup almond flour
- 3/4 cup arrowroot starch (or tapioca starch), (plus more for flouring the pan)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- Preheat the oven to 350℉ and grease and flour a 9-inch springform pan.
- Cream the butter and 3/4 cup coconut sugar with an electric beater until lighter in color and blended.
- Add the eggs and vanilla and beat until smooth.
- Add the almond flour, arrowroot starch, baking powder, and salt. Beat until just combined. Spread the batter into the prepared pan and top with the plum halves, skin side up. Gently push the plums into the batter, but not too much. The batter will rise up around the plums as it bakes.
- Combine the teaspoon coconut sugar and the cinnamon in a small bowl. Sprinkle on top of the torte.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool a bit before removing from the pan. Serve warm (especially with ice cream), room temperature, or cold.
- Store in the fridge if you don’t eat it all the day you make it.
*If you didn’t take your eggs out to get to room temp, you can place them in a bowl of warm water for 5 minutes. They’ll warm right up!