✦ NYT Classics — adapted for IBS

Original Plum Torte

Name: Low-FODMAP Plum Torte
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 slices
Ingredients: 115g unsalted butter softened; 150g caster sugar; 2 large eggs; 130g white spelt flour; 1 tsp baking powder; Pinch salt; 6-8 small plums halved; 1 tsp ground cinnamon; 1 tbsp lemon juice

The most requested recipe in NYT Cooking history — simple, seasonal, and utterly unforgettable.

Prep10 min

Cook50 min

Serves8 slices

MealDessert

FODMAP status⚠ Watch portions

Golden plum torte with caramelised plum halves and powdered sugar on a white plate

The FODMAP swaps

The original plum torte is remarkably close to FODMAP-friendly already. One flour swap and a portion note are all you need.

→
Plain wheat flour
White spelt flour
White spelt is lower in fructans than standard wheat. In a standard 1-slice portion, this swap brings the cake into the safe zone.

Portion note: Enjoy one generous slice per sitting. Plums are low FODMAP at 2–3 halves per serving and the spelt flour swap keeps the cake safe at a standard portion.

Ingredients

Unsalted butter, softened
115g
Caster sugar (plus extra for topping)
150g
EggsFODMAP-free ↗
2 large
White spelt flourLower fructans than wheat flour
130g
Baking powder
1 tsp
Salt
Pinch
Small ripe plums, halved and stonedLow FODMAP at 2–3 halves per serving
6–8
Ground cinnamon
1 tsp
Lemon juice
1 tbsp

Method

1
Prepare
Preheat oven to 180°C (160°C fan). Grease and line the base of a 23cm springform cake tin.
2
Make the batter
Beat the butter and sugar together with an electric whisk until pale and fluffy — about 3 minutes. Add the eggs one at a time, beating well after each. Sift in the spelt flour, baking powder, and salt, then fold gently until just combined.
3
Assemble
Spread the batter evenly into the prepared tin. Press the plum halves cut-side down into the batter in a circular pattern. Sprinkle cinnamon and a tablespoon of sugar over the top, then drizzle with lemon juice.
4
Bake
Bake for 45–55 minutes until golden, the plums are jammy and caramelised, and a skewer inserted into the centre comes out clean. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
5
Cool and serve
Leave to cool in the tin for 10 minutes before releasing the springform. Dust with icing sugar to serve. Wonderful warm, at room temperature, or even cold the next day — the flavour deepens overnight.
Key tip: Lovely with a small dollop of lactose-free crème fraîche alongside.

Not sure about an ingredient?

Check any ingredient instantly — Safe, Caution, or Avoid — with portion guidance and plain-English explanations.

Open ingredient checker →

Free to browse recipes · €1.99 one-time to unlock full checker

Original Plum Torte

The FODMAP swaps

Ingredients

Method

More IBS-friendly classics

Not sure about an ingredient?