Plum Almond Cake
August 30, 2009 Last year at this time, when plums were in season, I posted a recipe for Chez Panisse's Plum Tart that people still e-mail me about. This year, for plum season, I wanted to share a recipe for an incredibly easy dessert that you can enjoy the next morning with your coffee. It's like a plum cake that takes only a few minutes to assemble and then bake. Since it only uses egg whites, I save my egg yolks and the next day I either make fresh pasta with them or some kind of delicious chocolate dessert that requires egg yolks.
I made this dessert in a 9x9 tart pan with a removable bottom, but you can just make it in any small baking dish. Do not use something as large as a 9x13 baking pan. A 9x9 cake pan is fine.
I used Stanley Plums, simply because they were at the Farmer's market. They are a nice plum but do not have a real depth of flavor like some others. Use whichever is your favorite plum for this recipe.
Plum Almond Cake
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5 egg whites
1/2 cup sugar
2/3 cup almond flour
1/2 cup flour
13 tablespoons unsalted butter, melted
1 teaspoon almond extract
1 teaspoon lemon zest
6 Plums, halved and pits removed
Preheat oven to 350 degrees.
Butter and flour your tart or cake pan. In a large bowl, mix the egg whites and sugar vigorously with a wire whisk for a couple of minutes. Add the flours and whisk again and then add the cooled butter, almond extract and lemon zest and whisk until smooth. Pour batter into prepared pan. Place plum halves on top of batter.
Bake for about 25 - 30 minutes until golden brown.
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Reader Comments (15)
That's a stunning cake. I have some egg whites waiting to become macarons...maybe they won't, if I can find some plums!
I love that plum tart and this cake. So much nice color AND, of course I like the idea of not too sweet. I recently made an ice cream with fresh plums and a little brandy and I've been in plum heaven.
OMG Elaine! I love this - it looks so delicious. I am on the phone with my mom and she is obsessed too!
Gorgeous cake! We have a plum tree so I am bookmarking this recipe right now!
Gorgeous! Love the idea of serving it with dessert wine (and not just 'cause it's from Oregon, though that helps :) )
What a beautiful cake and a great idea for wine pairing! We're so glad you enjoy our White Riesling Dessert wine - we can't wait to try it with your gorgeous dish.
Let us know if there is anything we can work with you on in the future!
All the best and cheers!
Kitri McGuire
Marketing Communications Manager
Sokol Blosser Winery
Hi Elaine,I can't see when I have to add the lemon zest and the almond extract:)
Fabio: Grazie! I fixed it!
Yum!! Your pictures are just beautiful!
ooh i am so excited i checked your site today!! i just bought a ton of plums from the market. cant wait to try it for friends this weekend.
oh my - this looks absolutely delicious. I will have to make this for my dad Because he absolutely loves plums..:-)
So glad I found you..
Vitania
Elaine, This is almost to beautiful to eat, but cut me a piece, please!
Should the egg whites be whipped to any kind of peak, or just frothy? This is beautiful and I can't wait to make it!
From The Italian Dish:
Scottie: The egg whites do not have to be whipped into any kind of peak, just until they are frothy, for just a couple of minutes. Enjoy!
I was scared to try this recipe because the end product looks so delicate, but it was very easy.