Italian Purple Plum And Almond Cake

• Plum and Almond Cake
• 70 grams (1/2 cup + 1 tablespoon) all-purpose flour
• 55 grams (1/2 cup) barley flour
• 65 grams (1/2 cup + 1 tablespoon) almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• zest and half the juice of 1 large lemon
• 170 grams (3/4 cup) sugar
• 1/2 cup olive oil
• 1 large egg
• 1/2 cup half-and-half or whole milk
• 1/4 teaspoon almond extract
• 10-12 Italian purple plums, pitted and halved
• Crunchy Almond Topping
• 40 grams (1/3 cup) sliced almonds
• 30 grams (2 tablespoons) sugar
• 28 grams (2 tablespoons) butter

1. Preheat over to 375u0b0 F. Line a 9-inch springform pan with parchment paper. Butter the paper, and then dust with flour.
2. In a large bowl, whisk together the all-purpose flour, barley flour, almond flour, baking powder, and salt.
3. In a medium bowl, rub together the 3/4 cup of sugar and lemon zest with your fingers so the lemon flavor really comes out. Add the oil, egg, half-and-half, lemon juice, and almond extract. Whisk to blend thoroughly.
4. Add the wet ingredients to the flour mixture, and whisk until just combined.
5. Pour the batter into the pan. Arrange the plum halves, cut side down, on top of the batter.
6. In a small bowl, combine the sliced almonds, 2 tablespoons sugar, and butter for the crunchy almond topping. Mix well. Dot the almond topping all over the cake.
7. Bake the cake for 45 minutes, or until the topping is golden brown and a tester inserted into the center of the cake comes out clean.
8. Transfer the pan to a wire rack to cool for at least 15 minutes and remove the ring from the pan. The cake keeps 5 days, well-wrapped at room temperature (if you can make it last that long!).

barley flour, baking powder, salt, lemon, sugar, olive oil, egg, milk, almond extract, italian purple, crunchy almond topping, almonds, sugar, butter

Taken from food52.com/recipes/38310-italian-purple-plum-and-almond-cake (may not work)