Almond Plum Cake

The deep purple color of a Black Friar plum pales only to the flavor of this beautiful fruit. Whether stewed in its juices or baked into a cake, it develops into a jammy consistency. This almond cake develops its flavor from the almond flour in the Paleo flour and the optional almond extract, both of which enhance the taste of the plums. A match made in heaven!

Onward:

Years ago, I developed an Amaretto plum sauce for a national Chef’s competition in which I placed third. Here I have lost the sugar in favor of monk fruit sweetener, but only if the flavor of the plums requires more sweetness. The Amaretto liqueur enhances the almond and plum flavor. The sauce is brushed on the top of the cake to seal in the flavors and then also served on the side for leisurely dipping.

6 servings

INGREDIENTS:

2 cups Paleo flour

⅔ cup Swerve Confectioners sweetener

1 teaspoon baking powder

⅛ teaspoon kosher salt

2 eggs

⅓ cup almond milk

1 teaspoon vanilla extract

¼ teaspoon almond extract (optional)

6 tablespoons butter, melted

6 ripe Black Friar plums, halved, pitted

Amaretto Plum Sauce

4 small Black Friar plums chopped (8 ounces)

Up to 1 teaspoon liquid monk fruit sweetener, only if necessary

2 tablespoons Amaretto di Saronno liqueur

DIRECTIONS:

1. Preheat oven to 350°F. Coat the inside of a ten-inch springform pan with butter.

2. Whisk the flour, sweetener, baking powder, and salt in a large mixing bowl.

3. In another mixing bowl whip, the eggs, almond milk, vanilla, and almond extract until smooth. Blend in the melted butter.

4. Stir the wet ingredients into the dry ingredients until forming a batter. Pour into the prepared springform pan. Push the plum halves, cut side down into the batter, spacing evenly around.

5. Bake on a sheet pan in the preheated oven until puffed and browned, about forty minutes. Remove from the oven and cool on a rack until lukewarm, about ten minutes.

6. Meanwhile, make the Amaretto plum sauce.

7. When the cake has cooled for ten minutes, brush the sauce over the top. Serve warm or at room temperature.

Amaretto Plum Sauce

1. Place the plums in a two-quart stainless steel pan and barely cover with filtered water over medium-high heat. Simmer until the water evaporates and the plums are soft, about fifteen minutes.

2. Puree the plums in a food processor. Taste, Think, Transform with the monk fruit sweetener only as needed. Add the liqueur—process to blend.

3. Strain the sauce through a fine-mesh sieve back into the stainless-steel saucepan. Bring the sauce to a boil. Remove from heat when thickened, then cool.

Note: If you wish to make Paleo flour sift together three parts fine almond flour, two parts tapioca flour, and one part coconut flour. Sift several times. Discard any large particles.

plum almond Amaretto

desserts cakes fruit

American

Yield: 6 servings

Author: chefsharingthetable.com

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Almond Plum Cake

The deep purple color of a Black Friar plum pales only to the flavor of this beautiful fruit. Whether stewed in its juices or baked into a cake, it develops into a jammy consistency. This almond cake develops its flavor from the almond flour in the Paleo flour and the optional almond extract, both of which enhance the taste of the plums. A match made in heaven!

Prep time: 20 MinCook time: 40 Mininactive time: 10 MinTotal time: 1 H & 10 M

Ingredients:

• 2 cups Paleo flour
• ⅔ cup Swerve Confectioners sweetener
• 1 teaspoon baking powder
• ⅛ teaspoon kosher salt
• 2 eggs
• ⅓ cup almond milk
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• 6 tablespoons butter, melted
• 6 ripe Black Friar plums, halved, pitted

Amaretto Plum Sauce

• 4 small Black Friar plums chopped (8 ounces)
• Up to 1 teaspoon liquid monk fruit sweetener, only if necessary
• 2 tablespoons Amaretto di Saronno liqueur

Instructions:

1. Preheat oven to 350°F. Coat the inside of a ten-inch springform pan with butter.
2. Whisk the flour, sweetener, baking powder, and salt in a large mixing bowl.
3. In another mixing bowl whip, the eggs, almond milk, vanilla, and almond extract until smooth. Blend in the melted butter.
4. Stir the wet ingredients into the dry ingredients until forming a batter. Pour into the prepared springform pan. Push the plum halves, cut side down into the batter, spacing evenly around.
5. Bake on a sheet pan in the preheated oven until puffed and browned, about forty minutes. Remove from the oven and cool on a rack until lukewarm, about ten minutes.
6. Meanwhile, make the Amaretto plum sauce.
7. When the cake has cooled for ten minutes, brush the sauce over the top. Serve warm or at room temperature.

Amaretto Plum Sauce

1. Place the plums in a two-quart stainless steel pan and barely cover with filtered water over medium-high heat. Simmer until the water evaporates and the plums are soft, about fifteen minutes.
2. Puree the plums in a food processor. Taste, Think, Transform with the monk fruit sweetener only as needed. Add the liqueur—process to blend.
3. Strain the sauce through a fine-mesh sieve back into the stainless-steel saucepan. Bring the sauce to a boil. Remove from heat when thickened, then cool.

Calories

383.51

Fat (grams)

24.96

Sat. Fat (grams)

9.90

Carbs (grams)

39.65

Fiber (grams)

7.30

Net carbs

18.35

Sugar (grams)

5.30

Protein (grams)

9.79

Sodium (milligrams)

253.55

Cholesterol (grams)

92.52

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

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