NEW, FALL SEASON, Fearless Flyer Fall 2026 item
A DELICIOUS FRUIT TORTE – Buttery cake with tart plums
Trader Joe’s has this to say: “Our Plum Torte comes to us from a longtime supplier in Canada, who just so happens to be an expert in the art and science of fruit-forward pastries. Here, they start with halved, slightly tart, quite juicy Plums (the first ingredient!), arrayed within a layer of batter. The Torte is baked until just done, then frozen in this state of perfection. Once you get it home, some time in your oven is all it takes to achieve the alluring aromas, slightly crispy edges, and tender, fruity Plum Torte of your dreams.”
Yes the first ingredient listed is plums, and as you can see in the picture you will find a good amount of them. Big halves of juicy delicious plums throughout. which make this a super yummy plum cake.
Yes, it’s a bit on the pricier side for a Trader Joe dessert dessert but the quality is there, with good ingredients. Plums and a lot of butter. It tastes like something you bought at some bakery, though at probably double the price.
Here’s my honest review: Myself, my wife, and a neighbor taste tested this PLUM TORTE. All three of us found it surprisingly good, remarking about all the tasty plums baked into a tasty, buttery cake. We thought it was quite delicious just as is, however we thought the plum torte would be spectacular if one matched this with either some vanilla ice cream or whipped cream.
We did have one problem which was getting a clean slice out of the pan. Our torte wanted to stick to the tray. But it was my fault, as I learned after carefully reading the instructions. I had not taken it out of the tray as recommended and put the frozen torte onto a baking sheet lined with parchment paper (we did “baked from frozen”). Read the two methods for baking this carefully, as they differ slightly.
They give you two ways to bake this, from Thawed and from Frozen. The Thawed method has you thaw it overnight in the fridge, so plan ahead for that one. With it thawed overnight, you bake it for only about 5-8 minutes at 350F. That method has the cake stay in the tray, and they suggest for serving you cut “off the edges of the paper tray”.
The baking from frozen method is slightly different and has you remove it from the tray (we missed this part and had left it in the tray) They say put the frozen torte on a baking sheet with parchment paper and bake for 18-20 minutes or “until heated through”. Or maybe try using the baking sheet for either frozen or thawed?
Either way let it cool for a few minutes of course.
I think the trick with this is to get it baked enough so the edges get a slight crispy-ness as that would be the optimum texture. The torte is not very sweet. The plums are a bit tart. In fact, if you like you could dust the top with a little powdered sugar, maybe even crunchy TURBINADO SUGAR.
This would be excellent to serve for company or guests.
RAVE
$7.99 (about 19 oz)
I would buy this again.
Ingredients
PLUMS, SUGAR, EGGS, UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BUTTER (CREAM [MILK], SALT), NATURAL FLAVOR, SUGARED LEMON (LEMON PEEL, SUGAR, LEMON OIL), LEMON JUICE CONCENTRATE, CONTAINS 2% OR LESS OF MODIFIED FOOD STARCH, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CASSAVA FLOUR, MONOCALCIUM PHOSPHATE), SALT, CINNAMON.
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