Plum Torte

Written By Elaine Perlman

This tastes like a cross between bread pudding and a torte. It's soft with a crispy top. It lasts for about five minutes once it's cooled a bit from the oven. 

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Adapted from The Vegan Word

Plum Torte

Ingredients

  • 1 cup (200 g) plus 2 tablespoons granulated sugar, divided

  • 1/2 cup (115 g) vegan margarine

  • 1 cup (125 g) all-purpose or plain flour

  • 1 teaspoon baking powder

  • 1/4 cup (60 g) non-dairy yogurt, soy blueberry yogurt

  • 8-10 small plums, halved and pitted (I have also used a pint of blueberries with great results)

  • 2 teaspoons lemon juice

  • 1 teaspoon ground cinnamon

Instructions

Searching for Plum Torte!

Searching for Plum Torte!

  1. Heat oven to 350 F / 180 C / gas mark 4, and lightly grease an 8-inch round cake tin.

  2. Cream the margarine and 1 cup of sugar together until combined and fluffy. Add the flour and baking powder and mix to combine.

  3. Add the yogurt, and mix all ingredients together, then spoon batter into the cake tin. Smooth the top down and add the pitted, halved plums, skin side up.

  4. Sprinkle lemon juice on the plums to make the surface wet so it will stick, then sprinkle 2 tablespoons of sugar and the cinnamon on top.

  5. Bake 45 to 50 minutes until a toothpick inserted in the center comes out clean (of batter, not plum juice).

  6. Cool on a rack.

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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