The smell of freshly baked goods wafting through the house…is there anything better?
As the aroma of almond, lemon, butter, sugar and plums filled my home, a smile crept across my face. It felt good. The simple but diligent process of measuring, chopping, creaming and mixing fed my soul. Still a little raw from my last three months of isolation…I was elated to make this PLUM AND ALMOND CAKE…and for it to taste so damn good!
I mentioned in my last post that my heart just wasn’t in the kitchen this last little while. I tried, I really did. I made cookies that were “meh”, macarons that were just “ok”, and meals that were “blah”. In reality, they probably turned out fine but there always seemed to be something missing. The missing ingredient was me!
It’s amazing how when we’re not feeling like ourselves, when life has us down, or we’re not quite where we want to be, how it only takes a few small changes to fix that. It’s not necessarily a major change that’s needed. That was me. The stress of one chapter closing and another opening in my work-life had me feeling like I had no control over things. After making a few “tweaks”, some time and TLC, everything tasted a little better.
Same goes with a recipe. Who hasn’t tweaked a recipe to their liking? If you don’t like frosted cake, don’t frost it! Don’t like oregano? Leave it out. It’s usually just one ingredient, one step, a single omission or addition that makes something work better for you.
However, you can only edit a recipe so much before it no longer resembles what it originally was meant to be. If you don’t like chocolate, why are you trying to make a chocolate cake? Do you see where I’m going here? I’m not sure if we’re talking about cake or life at this point. In truth…maybe a little of both.
Let’s move on to how fantastic this PLUM AND ALMOND CAKE is! The cake is rich and moist with delicious almond and lemon flavors. The plums (after some time marinating in sugar) are so sweet and soft once baked. Simple and fresh ingredients make this cake perfect for any occasion. Don’t like plums? You could easily substitute peaches or other stone fruit. Just keep an eye on your baking time if you’re swapping for a more delicate fruit.
enjoy | liz | xo
- 3 medium plums
- 2 tbsp sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 2 tsp grated lemon rind
- 4 large eggs
- 2 cups all-purposed flour
- 1 tsp baking powder
- 1/2 cup almond flour or finely ground blanched almonds
- 1/2 cup milk
- Preheat oven to 350°F. Grease and line the base and sides of a 9-inch springform pan with baking paper (or butter and flour).
- Cut the plums in half and remove the pits. Slice each plum half into quarters and then again into eighths. Transfer to a bowl and sprinkle with 2 tbsp of sugar. Set aside.
- In a stand mixer using the paddle attachment, cream the butter, sugar and lemon zest together until light and fluffy. Add the eggs and mix until combined well. Sift the flour and baking powder together and whisk through the almond flour. Add the flour mixture alternately with the milk to form a soft batter.
- Gently transfer the batter into the lined pan and smooth out to fill evenly. Arrange the plum slices as desired over the top of the cake, gently pressing the plums down into the batter.
- Bake the cake for 45-55 minutes, until no crumbs appears when a toothpick is inserted.
- Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack.