This cake is best served within a few hours of baking. Top slices with scoops of cinnamon ice cream, or accompany with warm mugs of tea.
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- Yield:one 10-inch cake
- 1 cup unblanched almonds
- 1/2 cup sugar, plus about 1/4 cup for topping
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 4 tablespoons sweet butter, melted butter
- 2 pounds Italian plums, pitted and sliced thickly
Preheat the oven to 350ºF. Butter a 10-inch tart pan or springform pan. Put the almonds and 1/2 cup sugar in a blender or food processor and pulse until the nuts are finely ground. Add the flour and salt and pulse once more.
Transfer the mixture to a bowl. Beat the eggs with the milk and stir in the melted butter. Add the egg mixture and whisk for a minute or two until the batter is smooth. Pour the batter into the pan and smooth with a spatula. Arrange the plum slices on top on a circular pattern. Sprinkle sugar generously over the plums. Bake for 40 to 45 minutes, until the top is golden and a pairing knife inserted into the center comes out clean.