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Recipe: Plum-Almond Cake
Recipe courtesy of Domenica Marchetti
'Williams-Sonoma: Rustic Italian' (Weldon Owen, 2011)
Posted: 10/18/2011 12:01:00 PM PDT
Updated: 10/18/2011 04:26:03 PM PDT
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Plum-Almond Cake
Serves 8
1/2 cup vegetable oil
1 cup all-purpose flour
1/2 cup almond meal or almond flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 large egg
1/2 cup half-and-half or whole milk
Finely grated zest and juice of 1 lemon
1 cup sugar, plus 2 tablespoons, divided
1/4 teaspoon almond extract
9 Italian plums, halved and pitted
1/4 cup sliced almonds
2 tablespoons unsalted butter, room temperature
1. Preheat oven to 375 degrees. Lightly oil an 8-inch springform pan. Dust with flour and tap out excess.
2. In a large bowl, whisk together the flour, almond meal, baking powder and salt.
3. Whisk together the oil, egg, half-and-half, lemon juice and zest, 1 cup sugar and almond extract. Add the wet ingredients to the dry and whisk until just combined.
4. Pour the batter into the prepared pan. Arrange the plum halves, cut side up, on top. Mix the almonds, 2 tablespoons sugar and butter; dot the topping over the cake.
5. Bake until the topping is golden brown and a cake tester comes out clean, about 45 minutes. Transfer to a wire rack and let cool 20 minutes. Remove the ring from the pan. Serve warm or at room temperature.
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