TORTA DI SUSINE
Makes 1 (9-inch) cake
A homey cake that celebrates the singular beauty and flavor of fresh plums, the torta di susine encapsulates the Italian ideal that fine produce should be presented simply and perfectly.
2 large eggs (100 grams), room temperature
¾ cup (150 grams) granulated sugar
½ cup (112 grams) neutral oil
½ cup (120 grams) whole milk, room temperature
2 teaspoons (12 grams) vanilla bean paste
2 cups (250 grams) unbleached cake flour
2 teaspoons (10 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
2 small plums (220 grams) (any varietal), cut into ¼-inch-thick slices
1. Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at high speed until uniform in color and foamy, about 1 minute. With mixer on medium speed, add granulated sugar in a slow, steady stream, beating until combined. Increase mixer speed to high, and beat until thick and pale, about 2 minutes. With mixer on medium-low speed, add oil in a slow, steady stream, beating until combined; scrape sides of bowl. With mixer on medium speed, gradually add milk and vanilla bean paste, beating until combined.
