Almond plum cake

You can say it’s autumn without a doubt. I haven’t seen much summer, but because it’s my first summer in Ireland I didn’t have high expectations.
Autumn is beautiful when it comes to colours. In Poland you can easily get a lot of different types of plums. I never really cared for the names, I just went to the market and picked the nicest looking ones. There were green, yellow, violet plums. I can probably get some of them here as well, but in shops I saw mostly Spanish plums. After baking they get this marvellous pink colour.

This cake was a surprise, just because you make it like a shortcrust, but it turns out be a soft and delicious treat in the end. I love cakes with crumbles on the top – this doesn’t have them, and you know what? I don’t care.
PS. My friend checked it and loved it.

almond plum cake
Almond plum cake
  • 200g all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp orange zest, shredded
  • 100g icing sugar
  • 200g cold butter, diced
  • 1 egg yolk
  • 300-400g plums, pitted and cut into eights
  • 1-2 Tbsp demerara sugar (granulated sugar will work as well and the amount of it depends on the sweetness of the plums)
  • 30 g almond flakes (or slivered almonds)
Preheat the oven to 180°C/160°C fan.
Line a 20×30 cm pan (23-26 cm springform will work as well) with parchment paper or lightly greased aluminium foil.
Mix together flour, baking powder, salt and lemon zest.
Add icing sugar, butter and egg yolk.
Knead the dough quickly. You can use a food processor. But don’t overwork the dough, 2-3 minutes will be enough, it just has to hold together.
Press the dough in the pan.
Arrange the plums at the top of the dough (the skin should go at the bottom).
Sprinkle the plums with sugar and almonds.
Bake for 40-50 minutes, until golden.
Remove from the oven and leave it to cool.
You can sprinkle it with icing sugar if you like.

 

 

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