Plum Almond Cake
A fresh plum almond cake featuring ripe plums and crunchy almonds. Try this recipe and many others from Spoonsparrow!
Ingredients
- 1.5 kg plums
- 200 g almonds
- 200 g butter
- 100 g sugar
- 1 tbsp cinnamon
- 300 g amarettini (Italian almond cookies)
- 400 g crème fraîche
- 1 tsp lemon zest
- 5 eggs
- a pinch of salt
Instructions
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1.
Wash the plums, halve them and pit them. Cut each half again in half but not all the way through.
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2.
Crush the amarettini with a rolling pin into coarse crumbs.
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3.
Lightly toast half of the almonds in a dry pan. Mix the remaining sugar with cinnamon.
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4.
Grease the baking tin with butter and cover the bottom with half of the amarettini crumbs. Sprinkle the toasted almonds and cinnamon-sugar mixture over it, then drizzle with half of the butter.
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5.
Layer the plum halves cut side up like roof tiles on top. Add the rest of the amarettini, remaining toasted almonds, cinnamon-sugar, butter, and plums.
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6.
Whisk together the crème fraîche, 3 tbsp sugar, grated lemon zest, eggs, and a pinch of salt; pour evenly over the cake.
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7.
Bake in a preheated oven at 180°C (mid rack) for about 1 hour.
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8.
In a pan mix remaining almonds and sugar with 2 tsp water, heat while stirring until the sugar melts and coats the almonds in caramel.
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9.
Sprinkle the finished cake with the caramelized almonds and cover with a weighted plate for 15 minutes. Let it cool in the tin before serving. Finish with whipped cream if desired.
