Plum and Almond Cake

 

Try this lovely rustic cake with cut fruit of your choice. I chose small tart plums, similar to prune plums, but the original recipe was with fresh figs. This is an easy recipe that comes together quickly. The cake is moist and makes a great accompaniment to tea.

Plum and Almond Cake

Serves 8

From NYT Cooking

3/4 cup almond meal

1/4 cup sugar, plus 2 Tblsp for sprinkling

1/4 cup flour

1/2 tsp baking powder

1/4 tsp cinnamon

1/4 tsp salt

3 eggs, beaten

4 Tblsp butter, melted

1 Tblsp honey

1/2 tsp almond extract

12-14 ripe small plums or fresh figs, cleaned and stemmed

Preheat oven to 375 degrees. Butter a 9 inch pie pan.

Combine almond meal and sugar in a large bowl. Add flour, baking powder, cinnamon and salt and mix well.

In a medium bowl, whisk together the eggs, butter, honey and almond extract. Add the almond meal mixture and beat for a minute until batter is well combined and smooth. Pour batter into the prepared pan.

Cut the plums in half and arrange, cut side up, over the batter. Sprinkle the fruit with sugar and bake 30 minutes until golden and dry in the center when poked with a toothpick. Cool before serving.