If you put the skin side of the plums down, the fruit juice will not seep into the cake as it bakes to moisten and flavor the cake part of the torte; think oysters on the half shell. Also when I use only plums, I arrange them in concentric circles, and the shiny skins poke through the risen batter for an attractive finished look. There is a nice contrast between the tart fruit and the powdered or sparkling sugar I sprinkle on the torte before serving. Maybe try it once? All sounds good, Poppy - I might have to make a cake and do half skin sides up, half down; half confectioners' sugar, half sparkling... Thanks! PJH

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