Almond Cake with Plum Compote
(0 votes)
(0 votes)
Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- For the cake
- 175 grams softened butter
- 200 grams sugar
- 3 eggs
- 300 grams Pastry flour
- 2 tsps Baking powder
- 100 grams ground almonds
- 2 Vanilla bean (split)
- 400 grams Plum
- 100 grams sugar
- Cinnamon stick
Preparation steps
1.
For the cake: Beat the butter with 150 g (approximately 5 ounces) of sugar until fluffy. Sift the flour and baking powder into the butter mixture. Stir in the almonds and the vanilla, mix gently to combine. Preheat the oven to 180°C (approximately 350°F) on the convection setting. Grease a small pudding mold well, pour in the cake batter, cover with aluminum foil and bake for 25-35 minutes. Remove from the oven and immediately release from the mold.
2.
For the compote: Rinse the plums, cut them in half and remove the pit. Put the plums in a saucepan with the sugar and the cinnamon stick and simmer over low heat for about 20 minutes, adding a little water if desired.
3.
Place the cake on a plate and serve with the plum compote.