Italian Plum And Almond Cake
Updated Oct. 12, 2023
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups pitted, quartered Italian prune plums, about 1½ pounds
- ¼cup crushed Amaretto cookies
- 1cup sugar
- 1cup flour
- ½teaspoon baking powder
- Pinch of salt
- 12tablespoons sweet butter, at room temperature
- 4eggs
- ¾cup finely ground blanched almonds
- ½teaspoon almond extract
Nutritional analysis per serving (8 servings)
447 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 32 grams sugars; 8 grams protein; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter and flour a nine-inch springform cake pan.
- Step 2
Toss the plums into a bowl with the Amaretto cookie crumbs and one-fourth cup of the sugar and set aside.
- Step 3
Sift together flour, baking powder and salt. Set aside. Cream the butter and remaining sugar until very light and fluffy. Beat in the eggs one at a time. Stir in the ground almonds and almond extract until just incorporated into the batter. Fold in the flour mixture. Spread the batter in the pan.
- Step 4
Arrange the plums on top of the batter. Bake 40 minutes. Allow to cool to room temperature before removing the cake from the pan.
- Step 5
If desired, whipped cream or ice cream can be served on the side.
Private Notes
Comments
I had a load of fresh Italian prune plums and almond paste, wanted to bake and found this cake recipe. Had no amaretti cookies, and only 1 stick butter, Substituted almond granola, pulverized in a processor. Used 1 stick butter instead of 1 and 1/2. Used 8 oz almond paste instead of almonds, and creamed it with the butter. Cut total sugar to 3/4 cup because of the sweetness in the almond paste. Cooked it an additional 10 minutes. It’s amazing!
I used half the sugar.. 1/3 cup in the cake and 2 T in the plums (combined is slightly over 1/2 cup total). The Italian Amaretto cookies are very very sweet. Also doubled the almond flavor, and added 1 teasp of double fold vanilla extract. Overall the cake was still pretty sweet and had a nice amt of almond, plum and vanilla flavor. Worked perfectly.. great cake otherwise!
I had a load of fresh Italian prune plums and almond paste, wanted to bake and found this cake recipe. Had no amaretti cookies, and only 1 stick butter, Substituted almond granola, pulverized in a processor. Used 1 stick butter instead of 1 and 1/2. Used 8 oz almond paste instead of almonds, and creamed it with the butter. Cut total sugar to 3/4 cup because of the sweetness in the almond paste. Cooked it an additional 10 minutes. It’s amazing!
Instead of almond cookies I used straight almond flour to toss with the plums and the sugar. I used the same for the crushed almonds. I would bump up the almond flavoring as well. My changes gave the cake a marzipan taste with very little effort, and no extra shopping.