Plum Almond Cake Recipes

VIENNESE PLUM CAKE

Steps:

• In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.

PLUM & ALMOND CRUMBLE SLICE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a 20 x 30cm baking tin with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.
• Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins.
• To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.
• Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.

ITALIAN PLUM AND ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a nine-inch springform cake pan.
• Toss the plums into a bowl with the Amaretto cookie crumbs and one-fourth cup of the sugar and set aside.
• Sift together flour, baking powder and salt. Set aside. Cream the butter and remaining sugar until very light and fluffy. Beat in the eggs one at a time. Stir in the ground almonds and almond extract until just incorporated into the batter. Fold in the flour mixture. Spread the batter in the pan.
• Arrange the plums on top of the batter. Bake 40 minutes. Allow to cool to room temperature before removing the cake from the pan.
• If desired, whipped cream or ice cream can be served on the side.

PLUM-ALMOND CAKE

Steps:

• Position a rack in the center of the oven and heat to 350°F. Butter and flour a round 9-inch-wide by 2 1/2-inch-tall cake pan and line the bottom with parchment.
• Split the vanilla bean lengthwise and scrape the seeds from the pod. Transfer the seeds to a medium bowl and add the flour, baking powder, and salt. (To use the pod, place it in a jar and cover with sugar. After infusing for a month, the sugar will take on the vanilla flavor.) Whisk to blend (use your fingers to blend in the vanilla seeds) and set aside.
• Combine the almond paste and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the almond paste breaks apart and starts to resemble fresh breadcrumbs, 1 to 2 minutes. Add the butter, increase the mixer speed to medium, and continue to mix until the crumbs start to aggregate into larger clumps, 2 minutes longer. Increase the speed to medium-high and with the motor running, add the eggs, one at a time, beating well after each addition and scraping the bowl as necessary. Add the vanilla extract and mix briefly to blend.
• Add the flour mixture and mix on low speed until the batter just comes together, about 15 seconds. Remove the bowl from the mixer and gently fold in the plums.
• Pour the batter into the pan and smooth the top. Bake until the top is dark golden brown and a skewer inserted into the center comes out clean, 65 to 70 minutes.
• Let cool in the pan for 15 minutes, and then turn out onto a cooling rack. Let cool completely before serving.