Plum Frangipane Cake
Plum Frangipane Cake
Open in full-screen mode

Plum Frangipane Cake

5 stars (24) Rate this recipe
Preparation
30 MIN
Cooking
1 H
Waiting
20 MIN
Servings
8
Freezes
Partager

Ingredients

Plums

Cake

Preparation

Plums

  1. In a small saucepan, bring the sugar and water to a boil. Add the plums and remove from the heat. Let rest for 20 minutes. Drain.

Cake

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
  2. In a bowl, combine 2 cups (260 g) of the almond powder, the flour and baking powder. Set aside.
  3. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed or with a wooden spoon, stir in the dry ingredients. Set aside ½ cup (125 ml) of the batter. Spoon the remaining batter into the prepared pan and place the plums, cut side down, on the surface.
  4. Stir the remaining almond powder (1/2 cup) into the reserved batter. Spoon into a pastry bag fitted with a pastry tip. Pipe the mixture in the spaces between the plums and sprinkle with the almond slices. Place the pan on a baking sheet.
  5. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely in the pan.

Comments

  1. my daughter makes this all the time and it has become a family favorite.

  2. nice

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum