Plum Almond Cake
This Plum Almond Cake layers jammy baked Quetsche plums under a buttery, brown-butter almond financier batter for a simple dessert that tastes far more impressive than the effort it takes. It's ready in about an hour and perfect served warm with whipped cream or vanilla ice cream.
Video
Ingredients
- 1/2 cup butter ( 1 stick salted or unsalted)
- 1 cup almond flour
- 1/3 cup all purpose flour or gluten free flour
- 3/4 cup granulated sugar(powdered sugar can also be used)
- 1 tsp ground cinnamon
- 4 large egg whites
- Pinch of salt
- 1/2 lb Quetsche plums,pitted and sliced
Instructions
- Preheat the oven to 350°F. Butter a small pie dish or an 8x8-inch square baking pan.
- Add the butter to a small saucepan over medium heat. Cook, swirling occasionally, until it foams and the milk solids turn golden brown and smell nutty. Remove from the heat and let cool slightly.
- Place the sliced Quetsche plums in an even layer on the bottom of the prepared baking dish.
- In a bowl, whisk together the almond flour, all-purpose flour, sugar, cinnamon, and salt.
- Add the egg whites and mix until combined. Slowly stir in the slightly cooled brown butter until you have a smooth batter.
- Pour the batter over the plums and gently spread it into an even layer. Sprinkle the sliced almonds over the top.
- Bake for 40–45minutes, or until the top is golden brown and the center is set. Because the plums release their juices as they bake, the bottom will be wonderfully soft and jammy.
- Let the cake cool for about 15 minutes before serving. Serve warm on its own or with whipped cream or vanilla ice cream.
Notes
- Any firm, ripe plum can be substituted for Quetsche plums if that's what you have on hand.
- Powdered sugar can replace granulated sugar for a slightly finer crumb.
- Store leftovers in the refrigerator for up to 4 days.
- Powdered sugar can replace granulated sugar for a slightly finer crumb.
- Store leftovers in the refrigerator for up to 4 days.
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