- Used a 9-inch springform pan instead of an 8-inch one. Worked out well, but the cake would be slightly higher/thicker if I had used an 8-inch pan instead.
- Be sure to pick a juicy lemon to make full use of it’s zest and juicy goodness for this cake.
- Increased the amount of slivered almonds on top of the cake to 1/3 cup.
- For easier removal of the cake from the pan, lightly oil the pan’s sides and bottom; dust the sides of the pan and then line the bottom with parchment paper.
- Would like to try and test this recipe with other abundant, seasonal fruits like maybe peaches, apricots…
About Almond Flour/Meal
- You can find almond flour/meal at Trader Joe’s. I have also purchased a 5 pound bag from Honeyville, which has lasted me a long time (I also use it to make French macarons).
- You can also grind your own almond meal: How To Make Almond Meal. Take care not to over process the flour, otherwise it will start to turn to almond paste.
- Store almond flour in the freezer or refrigerator for longer shelf life.
by Domenica Marchetti
1/2 cup vegetable oil, plus some for pan prep
1 cup unbleached all-purpose flour, plus more for dusting pan prep
1/2 cup almond meal/flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 large egg
1/2 cup half-and-half or whole milk
Finely grated zest and juice from 1 large lemon
1 cup sugar
1/4 teaspoon pure almond extract
9-10 Italian plums, halved and pitted
1/3 cup sliced almonds
2 tablespoons sugar
2 tablespoons unsalted butter, room temperature
Preheat oven to 375 degrees. Lightly oil and dust with flour an 8 or 9-inch springform pan (alternately, you can oil and dust the sides of the pan and line the bottom with parchment paper).
In a larger bowl, whisk together the flour, almond meal, baking powder, and salt. In a separate bowl, combine the oil, egg, half-and-half, lemon juice and zest, 1 cup of sugar and the almond extract. Whisk the wet ingredients thoroughly. Add the wet ingredients to the dry ingredients and whisk until well combined. Do not overmix.
Pour the batter into the prepared pan. Arrange the plum halves, cut side up, on top of the batter.
In a bowl, combine and mix well the almonds, 2 tablespoons sugar and the butter. Dot the almond/sugar topping over the cake, dispersing evenly.
Bake until the topping is golden brown a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
Transfer to a wire rack and let cool for 20 minutes. Remove the ring from the pan and place the cake on a serving platter. Cut into wedges and serve warm or at room temperature.
Store leftovers in an airtight container, preferable in the refrigerator (especially if your your kitchen is warm).