Italian plum torta (courtesy of The NY Times)

Often I try to use seasonal and/or local ingredients for this blog so this week I tackled an apparently infamous Italian plum torta recipe which was published this time of year every year in The NY Times. We all have traditions which mark the passing of your seasons; the carving of pumpkins and apple picking were mine during childhood and as I am grown but still growing up I am adding on to my traditions. This recipe was so well received it might be added on to my list. It was super upsetting to me in the height of this pandemic there was no safe way to cook and share food with others and I am glad today to have this part of my routine now again part of my life.

This year we are managing our traditions differently. Our Easter Egg hunts happened at a social distance, summer vacation required wearing masks over faces slathered in sunscreen and the apple orchard I have historically gone to in the Hudson Valley requires early registration to ensure minimal contact. Not only does this mean we treasure the memories of seasons past, it reminds us frequently how carefully we should manage our behaviors so we can have something resembling the unfettered togetherness we used to enjoy. In my unique situation I have often had moments the world is now having, reminiscing about a life which seems gone or at least, in a holding pattern. It has created in me a determination to fight for these moments I should have, where I sit, unhampered by pretense and masking, with people I love over food, over bonfires, over perhaps, Italian plum torta! Often I think lately of my friend who says she is not sure if wearing masks works but she is willing to believe it does because the risk of not being careful and accidentally hurting somebody more at risk than her is too much of a risk to bear. We will gather again but today I am with her in spirit when I can be; we are stronger together only if we care about what community means and it often means thinking about the needs of people as much as we care about our own.

This torta was super simple, and though I cut down on the number of plums, my parents gave it rave reviews…I could expound for hours on the wonders of springform pans but I am holding on to the last shreds of my dignity with my clenched fingers so I will spare you the details (and myself the feedback) by saying springform pans are possibly the best invention since certainly the freezer and possibly the printing press.

Ingredients

• ¾ to 1 cup sugar

• ½ cup unsalted butter, softened

• 1 cup unbleached flour, sifted

• 1 teaspoon baking powder

• Pinch of salt (optional)

• 2 eggs

• 24 halves pitted purple plums

• Sugar, lemon juice and cinnamon, for topping

Plan of Attack

preheat the oven to 350 degrees

Cream tHe butter and sugar. Add the eggs, flour, baking powder and remaining ingredients.* i used Salted butter So i omItted tHe addition of additional salt* Pour into your sm/medium springform pan and use your spatula to spread to your edges. If making again i would line the bottom witH parchment paper, so you should!

HaLve your plums, remove your pits and place the plum halves skin side up in your pan, nestling thrm into your batter.

Cook for 50-60 minutes in your oven depending on the heat of your oven and how many plums you add- more plums mean more moments because of their internal water content

Let your torta cool, remove from springform pan and serve with your best smile, covered in flour and wearing a messy bun to make em think you slaved away all day!