Plum & Almond Butter Cake
Serves 8
For springform pan:
1 tbsp. butter
1 tbsp. flour
Butter a 9-inch springform pan with the butter and dust with the flour. Preheat oven to 350º.
For cake:
4 oz. unsalted butter
1 cup all-purpose flour
10 to 12 plums, halved and pitted
1¼ cups sugar
¼ cup sherry
1 lemon, grated zest
½ tsp. vanilla extract
1 tsp. baking powder
½ tsp. salt
2 eggs
½ cup ground toasted almonds
2 tbsp. sliced almonds
Toss the plums with 2 tbsp. sugar and sherry, and set aside.
Cream the butter with 1 cup sugar, lemon zest and vanilla extract, until fluffy and light. Sift the flour with baking powder and salt, then beat into the butter.
In a bowl, beat the eggs until they begin to foam. Add the eggs and ground almonds to the butter mixture. Mix well.
Pour the batter into the springform pan. Place the plums on top. Sprinkle with sherry-sugar syrup, the combined sliced almonds, and 2 tbsp. sugar.
Bake in 350º oven approximately 1 hour until golden brown. Remove from oven and allow to cool for 10 minutes before unmolding.
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