Plum-almond cake
A juicy, sweet, and slightly sour cake is sometimes associated with Italian cuisine but seems like it is not clear where the recipes for this cake originated. This cake can be made using only wheat flour, with various gluten-free flour mixtures, but almond flour gives a good touch to this cake. I think this cake is suitable for celebrating both, the beginning of spring and the forthcoming Easter.
Preparation time: 15 min preparation, 30-40 min baking
Level: easy
Quantity: 16 slices
Ingredients:
150 g of wheat flour
100 g of almond flour
1.5 teaspoons baking powder
A pinch of sea salt
115 g butter
200 g brown cane sugar
1-2 teaspoons grated orange peel
1.5 teaspoons vanilla sugar
2 large eggs
10-12 plums
1-2 tablespoons brown cane sugar to shake on the cake
Icing sugar to decorate the cake
Preparation:
1. Melt the butter, mix all the other ingredients into the cake: flour, almond flour, sugar, eggs, baking powder, vanilla sugar, salt, and orange peel. mix until smooth using a spoon or electric mixer.
2. Pour the dough into a wide porcelain or glass cake tin. Any form of cake tin can be used, the main thing is that the thickness of the dough does not exceed a few cm. The dough rises during baking and all the plums disappear into the cake. The taste of the cake remains delicious, but the appearance can suffer.
3. Cut the plums in half, deseed, and place them on the surface of the cake, do not push them into the dough, otherwise, it will also happen that the dough covers the plums during baking.
4. Shake the brown sugar over the cake and bake at 180 degrees until the cake is golden brown.
5. Serve hot or cold. Shake over icing sugar for serving.
Ready !!
