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Plum Almond Cake

This plum almond cake, an Italian dessert known as Torta di Prugne e Mandorle, is easy to make from scratch with flour, almond meal, sugar, butter, lemon, and plums. Addictively delicious.

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 30 mins
Servings: 10 to 12 servings
Calories: 343 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 1/2 cup sunflower or other mild vegetable oil plus more for the pan
  • 1 cup unbleached all-purpose flour plus more for the pan
  • 1/2 cup almond meal or almond flour (you can find this almost anywhere these days, even at Trader Joe's)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 large egg
  • 1/2 cup half-and-half or whole milk
  • Finely grated zest and juice of 1 large lemon
  • 1 cup sugar plus 2 tablespoons
  • 1/4 teaspoon almond extract
  • 7 to 9 plums (any variety) halved and pitted but not peeled
  • 1/4 cup sliced almonds
  • 2 tablespoons (1 oz) unsalted butter at room temperature

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F (190°C). Lightly oil an 8- or 9-inch springform pan. Dust the pan with flour and tap out any excess.
  2. In a large bowl, whisk together the flour, almond meal, baking powder, and salt. In a separate bowl, whisk together the oil, egg, half-and-half (or milk, if using), lemon juice and zest, the 1 cup (8 ounces) sugar, and the almond extract until thoroughly combined. Add the liquid ingredients to the flour mixture and whisk just until combined.
  3. Scrape the batter into the prepared pan. Arrange the plum halves, cut side up, atop the batter. In a bowl, combine the almonds, the remaining 2 tablespoons sugar, and the butter and mix well. Dot the almond topping over the cake.
  4. Bake the cake until the surface is golden brown and a tester inserted in the center of the cake comes out clean, about 45 minutes. (If using an 8-inch pan, you may need to bake it longer, being careful to cover the outer edges of the cake with a strip of foil if they begin to brown.)
  5. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the ring from the pan and place the cake on a serving platter. Cut into wedges and serve warm or, if you can wait, at room temperature.

Nutrition Information

Serving 1slice Calories 343kcal (17%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 3g (15%) Monounsaturated Fat 12g Trans Fat 1g Cholesterol 26mg (9%) Sodium 72mg (3%) Fiber 2g (8%) Sugar 26g (52%)

Nutrition Facts

Serving: 10to 12 servings

Amount Per Serving

Calories 343

% Daily Value*

Serving 1slice
Calories 343kcal 17%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 3g 15%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 26mg 9%
Sodium 72mg 3%
Fiber 2g 8%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.