Gâteau aux prunes et amandes – French plum and almond cake Recipe
This simple, moist cake with plenty of plums and ground almonds smells like late summer in the French countryside. The French love this kind of bake with afternoon coffee or as dessert after Sunday lunch. The almonds give the cake a delicate nutty flavor and help it stay fresh for longer.
Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Servings
8
Ingredients
- plums pitted, cut into halves or quarters - 500 g
- wheat flour - 150 g
- ground almonds - 80 g
- sugar - 130 g
- butter soft - 120 g
- egg at room temperature - 3 piece
- baking powder - 1.5 teaspoon
- vanilla extract or vanilla sugar - 1 teaspoon
- salt - 0.25 teaspoon
- flaked almonds for the top, optional - 20 g
- powdered sugar for dusting after baking, optional
Main Ingredient:
plums
Preparation
- Wash the plums, cut them in half, remove the stones and cut into halves or quarters, depending on the size of the fruit.
- Line a cake tin about 24 cm in diameter with baking paper or grease it with butter and dust with flour.
- In a bowl, beat the soft butter with the sugar until light and fluffy, mixing for 3–4 minutes on medium speed.
- Add the eggs one at a time, mixing after each addition until combined; add the vanilla extract.
- In a separate bowl, mix the flour, ground almonds, baking powder and salt.
- Add the dry ingredients to the butter mixture and mix briefly with a spatula or on low mixer speed just until combined – do not overmix.
- Transfer the batter to the prepared tin and smooth the top with a spoon or spatula.
- Arrange the plums densely on top, skin side down, pressing them lightly into the batter; sprinkle with flaked almonds if using.
- Bake in an oven preheated to 180°C (top and bottom heat) for 35–40 minutes, until the cake has risen and browned and a skewer inserted into the center (between the plums) comes out clean or with a few crumbs.
- After baking, leave the cake in the tin for about 15 minutes, then remove it to a wire rack to cool completely; before serving you can dust it with powdered sugar.
Storage
In fridge:
4 days
Freezing:
Yes
Ciasto przechowuj pod przykryciem w chłodnym miejscu lub w lodówce. Możesz je zamrozić w kawałkach, dobrze owinięte folią; po rozmrożeniu smakuje świetnie lekko podgrzane.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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