Torta with Prunes

Name: Torta with Prunes
Yield: a 9-inch cake, serving 8 or more
Ingredients: 1 1/4 cups (about 7 ounces) pitted prunes (preferably soft, not old and dry); 1 cup plus 1 tablespoon sugar; Finely grated zest of 1 lemon (about 2 teaspoons); 1 cup red wine; 12 tablespoons (1 1/2 sticks) butter, at room temperature; 1 tablespoon fine dry bread crumbs; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 4 large eggs, separated; 1/4 teaspoon kosher salt; A 9-inch springform pan; standing electric mixer with paddle and whisk attachments (or a hand whisk)

December 9, 2011

Italians love prugne, the name for both fresh and dried plums (which we call prunes). Italy is one of Europe’s largest plum-producers, and the fresh fruit is a favorite in season. But dried plums, prugne secche, are in such demand year-round—for snacking, cooking, and baking—that today Italy ranks as one of the world’s biggest importers of prunes (many tons of them grown in California!). I, too, love prugne secche, particularly in crostatas (tarts) and torte such as this cake, which I found in Basilicata. Morsels of prune, poached in a wine syrup, dot the golden, buttery cake, and each bite bursts with their concentrated essence of fruit flavor. It’s a great treat for the holidays, or on any winter’s day—a delicious reminder of the sweet taste of summer.

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