Preheat oven to 350°F (175°C).

Grease three 9×13-inch pans and line the bottoms with parchment paper. Place oversized payment in bottom of pan and use sharp knife so only a flat layer of parchment remains on the broom.

Add 3 cups softened butter and 4½ cups granulated sugar. Beat on medium speed for about 3–4 minutes, until light and fluffy.

Add the 12 eggs, one at a time, mixing well after each addition. Scrape down the bowl as necessary.

In a separate bowl, whisk together: 6 cups all-purpose flour, 6 teaspoons baking powder, ½ teaspoon salt.

Add the dry ingredients to the butter mixture in 3–4 additions, mixing on low speed just until incorporated. Do not overmix.

Divide the batter evenly between the three prepared 9×13 pans.

Halve and pit the 72 tiny Italian-style blue plums. Arrange 48 plum halves per pan, fairly close together, cut side DOWN. Press them in very gently.

Mix tubinado sugar, cinnamon and lemon zest together.

For each pan, use: ¼ cup turbinado sugar, 2 teaspoons cinnamon. Use 1 lemon, halved and squeeze evenly over top of torte. Sprinkle the turbinado sugar evenly over the plums and batter. Sprinkle with cinnamon. Drizzle lightly with lemon juice.

Bake at 350°F for approximately 45–55 minutes. Start checking at 45 minutes. The torte is done when the cake is golden brown, the centre is set, a toothpick inserted into the cake portion comes out without wet batter, and the plums are tender and juicy.

Allow the cakes to cool before cutting. Roughly 25-30 minutes

Serve with lemon vanilla scenred whipped cream or crème fraiche.