This recipe calls for a 9-inch cake pan with a removable bottom. And don't be alarmed if the cake sinks as it cools. It's a moist cake that makes a perfect dessert, tea time treat ... or breakfast!
Ingredients
8 ounces (16 tablespoons) butter, plus a little butter for the cake pan
1 cup sugar
½ teaspoon baking powder
1⅓ cup all-purpose flour
⅔ cup almond flour
4 large plums, chopped into ¼-inch pieces
4 egg yolks, lightly beaten
6 egg whites
¼ cup plum jam (I use Bonne Matin)
Powdered sugar for dusting at the end.
Instructions
Preheat the oven to 400F degrees. Butter or use a cooking spray to coat a 9-inch cake pan that has a removable bottom.
In a large saucepan, melt the butter with the sugar over medium heat. Stir until the sugar is fully dissolved.
Whisk in the baking powder, flour, and almond flour, until fully incorporated. Remove from the heat and let cool for five minutes.
Add the chopped plums and egg yolks. Mix until the batter is smooth.
In a separate bowl, beat the egg whites until they hold stiff peaks. Carefully fold half the egg whites into the cake batter. Once fully incorporated, carefully fold in the remaining whites.
Pour the batter into the prepared cake pan. Bake in the center of the oven for 35 minutes or until a knife inserted into the center comes out clean.
Place the cake onto a rack and let it cool completely.
Remove the cake from the pan and place it on a serving platter or cake stand.
Heat the plum jam in a small saucepan until it is syrupy. Brush the top of the cake with the plum jam.
When the cake has cooled completely, dust it with powdered sugar and serve.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/08/19/time-for-dessert-plum-perfect/