Before it is to late, and the season is over, I had to make another plum cake. Plum cakes in all variations are my favorite treats in fall. The alignment of the plums makes the cake look really elegant and perfect for a special occasion. It is really delicious with a dollop of freshly whipped cream.
Plum-Almond Cake
enough for a 10 inch Ø (26cm) springform
2/3 cup (150g) butter
½ cup (100g) sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 eggs
1 ½ cup (150g) all purpose flour
1 teaspoon baking powder
1 ¼ cup (100g) ground almonds
2 pounds (1kg) Italian plums
2 ½ tablespoons almond slivers
3 tablespoons red currant jelly
1 tablespoon lemon juice
Preheat the oven to 350 degrees Fahrenheit (180 Celsius).
Line the springform pan with parchment paper.
In a mixer cream the butter and slowly add the sugar, vanilla extract and cinnamon. Keep mixing until smooth then add each egg separately.
Stir together the flour and baking powder and sift to the dough in two portions while mixing. Fold in half of the ground almonds.
Put the dough evenly in your springform and sprinkle with the remaining ground almonds.
Wash and dry the plums, cut them in quarters lengthwise and take the pit out. Arrange the plums from outside to inside with the edge pointing up.
Sprinkle with the almond slivers.
Bake for about 35 minutes.
Mix the red currant jelly with the lemon juice and put in a small saucepan over medium heat. Brush the hot cake with the mixture and let cool before you remove from the pan.
Enjoy and Guten Appetit!
