Almond and plum cake. While we've got nothing against homey, which is what author Domenica Marchetti dubs this dessert, we think this lovely little looker of a cake has a little haute going on, too. She prefers how this simple cake "celebrates September, when farmers' markets are. This delicious French Almond Plum Cake features a delightfully delicate crumb infused with the flavor of almonds and the moistness of juicy plums that gently seep into the cake while baking.

And tarts too, let's not forget the all-time favorite crumble plum tart. End of the summer stone fruit always makes me rush into the kitchen for those last recipes with peaches and. My neighbour Elisabeth always seems to be looking for prune plums at this time of year. You can have Almond and plum cake using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Almond and plum cake

🢂 240 grams of almond meal.
🢂 1/2 head of orange juice squeezed from half an orange.
🢂 1 of orange zest from whole orange.
🢂 150 grams of softened butter.
🢂 150 grams of caster sugar.
🢂 3 of eggs.
🢂 1/4 tsp of baking powder.
🢂 75 grams of all-purpose flour.
🢂 3 of plums - cut into thin wedged slices.
🢂 1 of cooking oil spray.

They can be a little difficult to find around here because they generally come from Southern Ontario when they are in season. This simple Almond Plum Cake tastes like a cross between cake and fruit cobbler. It is supremely moist and almost custard-like, thanks to the soft This Almond Plum Cake is made from three of my favorite things - fresh summer fruit, almond paste, and amaretto. It also has this going for it: I feel it is.

step by step Almond and plum cake

Preheat the oven to 160°C. Coat a 23cm round springform pan with cooking oli spray.
Using an electric mixer, beat the butter and 2/3 cup (150g) sugar on medium speed until light and creamy. Gradually beat in the almond meal. Add the eggs one at a time. Mix in the orange juice, orange zest, baking powder and. Reduce the speed to low and mix in the flour until just blended..
Transfer the batter to the prepared pan..
Gently place the plum wedges on top of the batter. Sprinkle with some caster sugar..
Bake for 40 minutes or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs. Transfer the cake to a wire rack and allow to cool in the pan for 10 minutes..

Release from pan, slice and serve garnished. Juicy, ripe plums need an equally fruity, plummy sweet wine. Muscat, such as Kiona Late Harvest from Washington State or Alderbrook Kunde Vineyard Muscat de Frontignan from California, has just the right amount of sweetness and aromatic flavor. This almond plum cake topped with almond crumble is a sweet and satisfying welcome to autumn baking. It's difficult to claim a favorite dessert recipe.