Cook The Book: Italian Plum Cake

  1. Preheat the oven to 350u0b0F. Butter a 10-inch tart pan or springform pan. Put the almonds and 1/2 cup sugar in a blender or food processor and pulse until the nuts are finely ground. Add the flour and salt and pulse once more.
  2. Transfer the mixture to a bowl. Beat the eggs with the milk and stir in the melted butter. Add the egg mixture and whisk for a minute or two until the batter is smooth. Pour the batter into the pan and smooth with a spatula. Arrange the plum slices on top on a circular pattern. Sprinkle sugar generously over the plums. Bake for 40 to 45 minutes, until the top is golden and a pairing knife inserted into the center comes out clean.

unblanched almonds, sugar, flour, salt, eggs, milk, sweet butter, italian plums

Taken from www.seriouseats.com/recipes/2008/09/italian-plum-cake-recipe.html (may not work)

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