This sugar-free plum torte swaps every bit of granulated sugar for Jaca allulose, so the famous New York Times–style cake bakes up jammy, buttery, and with zero added sugar. It’s the legendary Marian Burros plum torte, lightened for the Jaca kitchen—a thick, tender cake batter that puffs up around sweet-tart summer plums.
Jaca-adjusted, healthier version: all the granulated sugar is replaced with Jaca allulose at 2x the amount, so you keep the caramelized, jammy sweetness with none of the added sugar.
Ingredients:
- 1½ cups Jaca allulose (replaces ¾ cup granulated sugar, at 2x)
- ½ cup (1 stick) unsalted butter, softened
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs, room temperature
- ½ teaspoon lemon zest (optional)
- 12 Italian prune plums (or 6 regular plums), halved and pitted
- Topping: ¼ cup Jaca allulose (replaces 2 Tbsp sugar, at 2x) stirred with 1 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
Instructions:
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
- Cream the softened butter with 1½ cups Jaca allulose until pale and fluffy, 2–3 minutes.
- Add the flour, baking powder, salt, eggs, and lemon zest (if using). Beat just until you have a smooth, thick batter.
- Spoon the batter into the pan and smooth the top—it will be a thick layer.
- Arrange the plum halves skin-side up over the batter, packing them in snugly.
- Stir together the ¼ cup Jaca allulose and cinnamon, then sprinkle evenly over the plums. Squeeze the fresh lemon juice over the top.
- Bake 45–55 minutes, until the cake is golden and a tester inserted into the cake (not the fruit) comes out clean. Jaca allulose browns faster than sugar, so if the top colors before the center sets, tent loosely with foil.
- Cool on a rack for 15 minutes, then release the springform. Serve warm or at room temperature—lovely with a spoon of whipped cream.
Prep: 20 minutes • Cook: ~50 minutes • Serves: 8
