Almond plum cake with creme fraiche
A delicious Almond Plum Cake with Creme Fraiche that is perfect for a holiday dessert. This recipe is rich in vitamins and minerals, making it a great choice for those following a balanced diet.
Ingredients
almond paste
255.15 g
baking powder
1 tsp
butter
15 grams
cake flour
125 g
creme fraiche
6 servings
free range eggs
6
cane sugar
250 g
plum
340.19 g
salt
0.25 tsps
vanilla bean
1
vanilla extract
1 tsp
Method
- . Preheat the oven at 35
- Butter and flour a 9-inch spring form pan. In a small bowl, mix the cake flour with the baking powder and salt.
- In a bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly.
- Add the butter and beat t high speed until light in color and fluffy, about 2 minutes.
- Add the eggs, one at the a time, beating until fully incorporated between additions. Beat the vanilla extract and vanilla seeds. Gently fold in the flour mixture until fully incorporated.
- Scrape the batter into the prepared pan. Arrange the plums over the top of the batter.
- Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
- Transfer the cake to a rack and let cool for 15 minutes. Run a knife around the edge of the cake and remove the outside ring of the pan.
- Let the cake cool for at least 30 minutes longer.
- Serve warm or at room temperature topped with crme fraiche and slivered almonds.Make ahead: The cake can be made one day ahead and stored in an airtight container at room temperature.
Nutrition:
Carbs
84 g
Fat
21 g
Protein
12 g
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