Ingredients
12 Italian plums, or apricots or equivalent pitted cherries, washed and pitted (Italian plums recommended; more fleshy/less water
2 tsp lemon juice
1 1/2 tbsp granulated sugar
3/4 cup unbleached all-purpose flour
1/4 cup almond flour
1 tsp baking pdr
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1 tsp quality pure almond extract
1 tsp lemon zest, finely grated
1 tsp vanilla extract
1/4 cup almonds sliced
light dusting of powdered sugar(optional)
Instructions Preheat the oven to 350 degrees F. Grease a 8-10 inch spring-form (depending on how tall you want the cake. Bake a few minutes less if using 10 inch). Place the halved stone fruits in a bowl with the lemon juice, 1 1/2 tablespoons sugar and stir to combine. Set aside. In a small bowl combine the flour, almond flour, baking powder, and salt. In a separate medium bowl beat the butter and sugar together. Add the eggs, almond extract, vanilla extract and beat until smooth. Add the dry mixture to the wet mixture along with the lemon zest and beat until combined. Spoon the batter into the greased spring-form and spread it evenly. Place the stone fruits on top of the batter skin side up leaving a little space in between each fruit. Sprinkle with flaked or slivered almonds. Bake for one hour. Remove and let cool completely. Remove the rim of the spring-form pan. If desired, lightly dust the cake with some powdered sugar.
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