Plum almond cake is the perfect way to showcase local Italian plums. Almond flour adds texture and flavor to this wonderful rustic cake. Enjoy with a cup of coffee or tea!This cake actually started out as a fig cake. Allow me to clarify! I just got back from a brief trip to Sicily last week where I enjoyed a delicious fig cake topped with almonds prepared by my cousin. I decided I had to recreate it.
But when I got home I immediately realized that I don't have access to the ripe, freshly picked figs that I enjoyed each day in Sicily. And so, which variety of fruit is in season and abundant this time of year in Montreal? Plums, of course! Not just any ordinary plums but the small dark purple variety that so many Italians in Montreal grow in their backyards.
As I began to test this recipe, the figs became plums. Next, I added lemon zest which pairs perfectly with the plums. I then substituted the vegetable oil in the original recipe with olive oil; replaced the commonly used sachets of lievito per dolci (leavening agent) with baking powder; and finally I swapped out some of the all-purpose flour for almond flour.
And that is how my cousin's lovely fig cake turned into this plum almond cake!
I think it's the perfect late summer cake and a great way to showcase local plums. The addition of almond flour gives the cake a wonderful texture and makes it, in my opinion, more rustic as compared to the fluffy fig cake I enjoyed in Sicily. And it all works so well together!
Which variety of plums can be used in this recipe?As mentioned above, the small, juicy locally grown Italian plums which are currently in season are ideal in this recipe. However any variety of plums will do.
Be sure to use ripe, yet firm plums that will release some of their juices while baking and add moisture to the cake. Avoid overly ripened, mushy plums which will not retain their shape while baking.
I also think this cake will work well with other stone fruits such as peaches or apricots. In fact, I think it would probably also be great with apples or pears!
The following are step by step instructions to guide you through this recipe. Please scroll to the end of this post for the detailed, printable recipe card.
How to make Plum Almond Cake
Grease and flour a 8-inch spring form pan or round cake pan and preheat oven to 350 degrees F.
In a large bowl add eggs and sugar. Whisk well until the mixture is pale yellow and frothy. Whisk in olive oil; milk; vanilla extract and finely grated lemon zest.In a separate bowl, sift together all-purpose flour; almond flour; baking powder and salt.
Gradually add the flour to the egg mixture and whisk to incorporate. Use a rubber spatula to stir in the last bit of flour. The batter will be quite thick and will therefore stick to the whisk.Scrape the batter into the prepared pan and smooth it out with the spatula.Cut the plums in half and remove the pit. Slice each half into 3 or 4 slices, depending on the size of the plums.
Arrange the plum slices over the batter. Top with sliced almonds, or in my case I didn't have sliced almonds therefore I chopped whole almonds.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and wait about 10 minutes before removing the sides of the pan. Let cool completely before serving dusted with powdered sugar.
Tips and suggestions:
- Be sure to use ripe plums which will release some of their juices while baking. Avoid using overly ripe, mushy plums.
- Try increasing the number of plums and cover the entire surface of the cake with sliced plums for an extra juicy, jammy cake!
- This recipe works well with other stone fruits such as peaches or apricots or even with apples or pears.
- The batter is quite thick, this is normal. Be sure to use a spatula to spread the batter in the pan.
- For extra almond flavor, try adding ½ teaspoon of almond extract to the batter.
- Keep leftovers in an airtight container at room temperature for up to 3 days.
If you give this recipe a try, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Here are more easy cake recipes for you to check out!
- Italian Apple Yogurt Cake
- Italian Amaretti Cake
- Blueberry Olive Oil Cake
- Orange Ciambella
- Pistachio Orange Polenta Cake
- Neapolitan Ice Cream Cake Roll
- Lemon-Vanilla Snack Cake
- Nonna's Sponge Cake
Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup olive oil
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 lemon zested
- 1 ¼ cups all-purpose flour
- ½ cup almond flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 4-5 Italian plums or any variety of plum
- ¼ cup sliced almonds
- powdered sugar for dusting on top
Instructions
- Grease and flour an 8-inch spring form pan or round cake pan and preheat oven to 350 degrees F.
- In a large bowl add eggs and sugar. Whisk well until the mixture is pale yellow and frothy.
- Whisk in olive oil; milk; vanilla extract and finely grated lemon zest.
- In a separate bowl, sift together all-purpose flour; almond flour; baking powder and salt.
- Gradually add the flour to the egg mixture and whisk to incorporate. Switch to a rubber spatula to stir in the last bit of flour. The batter will be quite thick and will therefore stick to the whisk.
- Scrape the batter into the prepared pan and smooth it out with the spatula.
- Cut the plums in half and remove the pit. Slice each half into 3 or 4 wedges, depending on the size of the plums used.
- Arrange the plum slices over the batter. Top with sliced almonds.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and wait about 10 minutes before removing the sides of the pan. Let cool completely before serving dusted with powdered sugar.
Notes
- Be sure to use ripe plums which will release some of their juices while baking. Avoid using overly ripe, mushy plums.
- Try increasing the number of plums and cover the entire surface of the cake with sliced plums for an extra juicy, jammy cake!
- This recipe works well with other stone fruits such as peaches or apricots or even with apples or pears.
- The batter is quite thick, this is normal. Be sure to use a spatula to spread the batter in the pan.
- For extra almond flavor, try adding ½ teaspoon of almond extract to the batter.
- Keep leftovers in an airtight container at room temperature for up to 3 days.
- Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
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