Plum Cake with Almond Dough

Deborah Dana
Deborah Dana
A delicious almond cake filled with plums. A true explosion of flavors that will delight everyone who tries it. A dessert that will surely impress. Make it, don't wait any longer.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
7
Favorites
Collections
Planner
Grocery List
Ingredients
10
Servings
  • 500 grams whole-wheat pasta, FOR THE BASE
  • 1/3 cups almonds, peeled and soaked for at least 12 hours in water
  • 1 cup flour 1 cup flour
  • 1/4 teaspoons salt 1/4 teaspoons salt
  • 1/4 teaspoons cinnamon powder
  • 1/4 cups sugar 1/4 cups sugar
  • 2 tablespoons butter 2 tablespoons butter
  • 2 tablespoons vegetable oil 2 tablespoons vegetable oil
  • 1 egg 1 egg
  • 200 grams whole-wheat pasta, FOR THE FILLING
  • 8 plums, large
  • 2 tablespoons sugar 2 tablespoons sugar
  • 1/4 teaspoons cinnamon
  • 1/2 teaspoons lime juice 1/2 teaspoons lime juice
  • 1 tablespoon strawberry jam
  • 2 tablespoons water
Preparation
45 mins
0 mins
Medium
  • For the filling: Fill a large pot halfway with water and bring to a boil. While the water is boiling, take a paring knife and cut an X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When the water is boiling, gently add the plums and cook for 30 to 45 seconds.
  • Remove the plums with a slotted spoon and immediately submerge them in ice water for 2 to 3 minutes. Remove the plums and gently dry them with a paper towel. Peel the plums, cut them in half, and remove their pits. Mix them with the sugar, cinnamon, and lemon juice and set aside.
  • For the dough: Preheat the oven to 180 degrees Celsius. Grind the almonds in a food processor until they become a fine flour. Add the flour, salt, cinnamon, and sugar to the processor and mix.
  • Add the butter and oil and pulse for 20 seconds, until the mixture forms small clumps. Add the egg white and pulse about 20 to 30 times, until the mixture forms a ball.
  • Evenly press the dough into the bottom and sides of a springform cake pan. Bake for 8 to 10 minutes.
  • Remove from the oven and let cool. Mix the plums in their own juice in a bowl. Arrange the plums, cut side down, in the cake.
  • Bake for 15 to 20 minutes, or until the fruit is firm but still tender. Remove from the oven and let cool.
  • For the glaze: Combine the water with the jam and drizzle over the cake.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by