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A delicious almond cake filled with plums. A true explosion of flavors that will delight all who try it. A dessert with which you will undoubtedly shine. Prepare it, do not wait any longer.
1/3 cups almond, peeled and soaked at least 12 hours in water
1 cup flour
1/4 teaspoons salt
1/4 teaspoons cinnamon powder
1/4 cups sugar
2 tablespoons butter
2 tablespoons oil
1 egg
200 grams wheat pasta, FOR THE FILLING
8 plums, big
2 tablespoons sugar
1/4 teaspoons cinnamon
1/2 teaspoons lemon juice
1 tablespoon strawberry jam
2 tablespoons Water
Preparation
For the filling: Fill a large pot halfway with water and bring to a boil. While the water is boiling, take a knife to peel and cut an X on the bottom of each plum. Put aside. Fill a large bowl with ice and water and set aside. When the water is boiling, lightly add the plums and cook for 30 to 45 seconds.
Remove the plums with a slotted spoon and immerse immediately in ice water for 2 to 3 minutes. Remove the plums and dry them gently with a paper towel. Peel the plums and cut them in half and remove their bones. Mix them with sugar, cinnamon and lemon juice and reserve.
For the dough: Preheat the oven to 180 degrees centigrade. Grind the almonds in a food processor until a fine flour is added. Add the flour, salt, cinnamon, and sugar to the processor and incorporate.
Add butter and oil and pulse for 20 seconds, until the mixture forms small groups. Add the egg white and press 20 to 30 times, until the mixture forms a ball.
Uniformly press the dough on the bottom and sides of a cake pan with removable bottom. Bake 8 to 10 minutes.
Take out of the oven and let it cool down. Mix the plums in their own juice in a bowl. Arrange the plums, the part cut down, on the cake.
Bake for 15 to 20 minutes, or until the fruit is firm but still tender. Remove from oven and let cool.
For the glaze: Combine the water with the jam and sprinkle on the cake.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
350.5
kcal
17.53%
Carbohydrate, by difference
58.7
g
19.57%
Protein
11.1
g
22.2%
Total lipid (fat)
9.8
g
15.08%
100
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