<\/p>\n

\n

Continuing with the almond and plum theme, here is a wonderfully rustic Italian almond plum cake. It comes together quickly and requires no mixer \u2014 simply combine the ingredients with a whisk. Thanks to the generous amount of ground almonds, the cake stays moist and fresh for several days. The combination of sweet almond sponge, tart plums and a crunchy almond topping is simply irresistible. Definitely one to save to your favourites ;).<\/em><\/p>\n<\/blockquote>\n

Ingredients for the Italian almond plum cake:<\/span><\/p>\n

\n
• 1 cup plain flour, plus 1\u20132 tbsp extra if needed<\/li>\n
• \u00bd cup ground almonds<\/li>\n
• 2 tsp baking powder<\/li>\n
• 1 large egg<\/li>\n
• \u00bd cup rapeseed or sunflower oil<\/li>\n
• \u00bd cup milk<\/li>\n
• finely grated zest and freshly squeezed juice of 1 lemon<\/li>\n
• \u2154 cup caster sugar<\/li>\n
• \u00bc tsp almond extract (or half that amount of almond flavouring)<\/li>\n
• about 10 plums, halved and stoned<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Sift together the flour and baking powder and set aside.<\/p>\n

  In a large bowl, whisk together the egg, milk, oil, lemon juice, lemon zest, sugar and almond extract until just combined. Add the ground almonds and the sifted dry ingredients. Mix gently with a whisk until everything is incorporated. Do not overmix. If the batter appears too thin, stir in 1\u20132 tablespoons of additional sifted flour.<\/p>\n

  Line a 23 cm round cake tin with baking parchment and pour in the batter. Arrange the plum halves on top, cut-side up, placing them close together. Scatter the almond topping evenly over the surface.<\/p>\n

  Bake at 175\u00b0C for approximately 50\u201360 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.<\/p>\n

  Ingredients for almond topping:<\/span><\/p>\n

  \n
  • \u2153 cup flaked almonds<\/li>\n
  • 2 tbsp sugar<\/li>\n
  • 30 g butter, softened<\/li>\n<\/ul>\n

    Mix all the ingredients together in a small bowl. The topping will be sticky, so distribute it over the cake in small pieces rather than trying to sprinkle it evenly.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

    Recipe source: Rustic Italian (Williams-Sonoma): Simple, Authentic Recipes for Everyday Cooking by Domenica Marchetti.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Continuing with the almond and plum theme, here is a wonderfully rustic Italian almond plum cake. It comes together quickly and requires no mixer \u2014 simply combine the ingredients with a whisk. Thanks to the generous amount of ground almonds, the cake stays moist<\/p>\n","protected":false},"author":1,"featured_media":5553,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,21,306],"tags":[136,94,329],"duration":[],"tag_group":[],"class_list":["post-5552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-fruit-cakes","category-quick-bakes-express","tag-almonds","tag-lemon-lime","tag-plum"],"acf":[],"yoast_head":"\n