This cake with its delicate perfume of almonds is rustic, yet elegant, with a slight dusting of confectioners’ sugar. Apricots and cherries can be added for variation.
2 pounds red plums, (or combination of plums, apricots, or cherries)
2 teaspoons lemon juice and zest
2 tablespoons sugar
¾ cup plain flour
¼ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sugar
1 stick butter, room temperature
2 eggs, room temperature
1 teaspoon almond extract
1 teaspoon pure vanilla extract
¼ cup slivered almonds
1 egg yolk blended with ¼ cup cream or milk
½ cup confectioners’ sugar for dusting
1 cup heavy cream whipped with 2 tablespoons sugar (optional)
Preheat oven to 350 degrees. Grease an 8 or 9-inch springform pan. Cut plums in half and remove pits. Slice halved plums into wedges, then place in a bowl with lemon juice and 1 tablespoon sugar. Toss well and set aside. In a small bowl, combine flour, almond flour, baking powder, and salt. In a mixing bowl, beat sugar and butter together until light and fluffy. Add eggs one at a time, beating well after each addition. Add the almond and vanilla extracts and beat until smooth. Gently stir dry ingredients into batter, along with lemon zest, until well combined. Spoon batter into springform pan and smooth top with back of spoon. Place plum wedges, skin-side up, leaving a bit of space between each plum. Sprinkle almonds on top and brush top with egg wash. Place cake into hot oven and bake for 1 hour, or until a toothpick inserted in center comes out clean. Place on a rack and let cool completely. When cake is cool, remove rim and bottom of springform pan and transfer to a serving plate. When ready to serve sift powdered sugar on top and serve with a generous dollop of whipped cream if desired.
Yield: 8 servings
