Photo: David Holifield
Plum-Almond Cake (Torta di Prugne e Mandorle)
13 ingredients
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A homey cake is a treat any time of year. This simple rendition celebrates September, when farmers’ markets are overflowing with small, dark Italian plums. Halved and nestled in the batter, the plums turn ruby red and jammy as they bake.
Estimated Nutrition (whole recipe, rough)
1166
Calories
34g
Protein
54g
Fat
138g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup sunflower or vegetable oil, plus more for greasing
- 1 cup unbleached all-purpose flour, plus more for dusting
- 1/2 cup almond meal or almond flour
- 2 tsp. baking powder
- 1/4 tsp. fine sea salt
- 1 egg
- 1/2 cup half-and-half or whole milk
- Finely grated zest and juice of 1 large lemon
- 1 cup plus 2 Tbs. sugar
- 1/4 tsp. pure almond extract
- 9 Italian plums, halved and pitted
- 1/4 cup sliced almonds
- 2 Tbs. unsalted butter, at room temperature
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes