This is the time of year when the local farmer's markets are full of beautiful, fresh fruit. I often search for the lovely purple Italian plums. The memories of these sweet plums linger in my memory. I didn't find any this year, but it didn't stop me from making this plum and lavender cake with an almond flour base. I found some nice local plums and recreated a cake that I remember our neighbor Velma made and brought to the restaurant to share with us. She is an incredible baker and I always loved her rustic creations.
My love for lavender had me sprinkling a bit over the top to see if the flavors went well together and I thought it was spectacular. If you're not a fan of lavender, just leave it out. After the cake was baked, I couldn't help but feel it needed some ice cream to partner with the flavors. I even sprinkled a little more dried lavender and drizzled some herby extra virgin olive oil over the ice cream and it was a match made in heaven - give it a try!
I hope your summer is going well and you are all staying safe and healthy. Enjoy the fruits of the season and give this cake a try. I think you'll love it too!
Plum and Lavender Almond Cake Ingredients 1 ½ cup almond flour 1 ½ tsp. baking powder 1 tsp. sea salt 1 stick (8 tablespoons) butter (room temperature) ¾ cup sugar 2 eggs 1 tablespoon fresh lemon zest 1 tablespoon vanilla 5-6 plums 1 tsp. dried lavender flowers (optional) 2 tablespoons demerara sugar
Powdered sugar for dusting
Preheat oven to 350 degrees
· Use an electric mixer to cream the butter and sugar until pale and creamy (3-4 minutes).
· Add the eggs and mix well.
· Add the vanilla and lemon zest and beat on medium-high until well incorporated (about another 2-3 minutes).
· In a separate bowl, combine the almond flour, baking powder, and sea salt. Mix well.
· Add the dry ingredients to the egg/butter/sugar mixture and mix well (until it is smooth – about another 30 seconds).
· Use spray oil to coat a 10-inch springform pan or cake pan.
· Place the batter into the pan and spread out evenly.
· Wash the plums and remove the pits. Cut each one into about 8-10 wedges.
· Arrange the plums on the top of the batter.
· Sprinkle the plums with demerara sugar and dried lavender.
· Place in the oven and bake for 45 minutes. Do not overbake. The plums will sink into the batter.
· Cool the cake in the pan on a wire rack.
· Run a knife around the edges to loosen the cake and remove it from the tin after it has cooled for at least an hour.
To serve, dust with powdered sugar and serve with whipped cream or vanilla ice cream. This cake is even better after cooling for at least a day.