Italian Plum and Almond Cake
Years ago, I developed an Amaretto plum sauce for a national Chef’s competition in which I placed third. Add the allulose sweetener only if the flavor of the plums requires more sweetness. Sugar can be substituted for allulose if you please. The Amaretto liqueur enhances the almond and plum flavors of the cake. The sauce is brushed on the top of the cake to seal in flavors.
8servings
INGREDIENTS:
Cake
4 tablespoons softened butter, divided
1 ½ cups almond flour
⅔ cup allulose + some for sprinkling on top of plums
¼ cup rice flour
1 teaspoon baking powder
⅛ teaspoon kosher salt
½ teaspoon vanilla extract
½ teaspoon almond extract
2 eggs
¼ cup full-fat yogurt
8 pitted Italian plums, halved
Amaretto Plum Sauce
2 Black Friar plums chopped (about 4 ounces)
Up to 1 teaspoon liquid allulose, only if necessary
1 tablespoon Amaretto di Saronno liqueur
DIRECTIONS:
Preheat oven to 350°F. Coat the inside of a nine-inch springform pan with one teaspoon of butter.
In a food processor, pulse the almond flour, allulose, rice flour, baking powder, and salt to combine. Pulse in the remaining butter, vanilla, almond extract, eggs, and yogurt for a few seconds until smooth. Pour into the prepared pan and place on a cookie sheet. Rinse the plums with water, then roll them in extra allulose. Press the cut side down into the batter.
Place it into the oven and bake for thirty to forty minutes or until a toothpick inserted in the center comes out clean. Be careful not to over-bake, or it will burn on the edges.
Remove the sides of the pan. Brush the top with the Amaretto plum sauce. Cut into 8 wedges. Serve warm or at room temperature.
Amaretto Plum Sauce
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, for about fifteen minutes.
Purée the plums in a food processor. Taste, Think, Transform with the allulose sweetener only as needed. Add the liqueur—process to blend.
Strain the sauce through a fine-mesh sieve back into the stainless-steel saucepan. Bring the sauce to a boil. Remove from heat when it thickens, then cool.
Italian Plum and Almond Cake
Years ago, I developed an Amaretto plum sauce for a national Chef’s competition in which I placed third. Add the allulose sweetener only if the flavor of the plums requires more sweetness. Sugar can be substituted for allulose if you please. The Amaretto liqueur enhances the almond and plum flavors of the cake. The sauce is brushed on the top of the cake to seal in flavors.
Ingredients
- 4 tablespoons softened butter, divided
- 1 ½ cups almond flour
- ⅔ cup allulose + some for sprinkling on top of plums
- ¼ cup rice flour
- 1 teaspoon baking powder
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 eggs
- ¼ cup full-fat yogurt
- 8 pitted Italian plums, halved
- 2 Black Friar plums chopped (about 4 ounces)
- Up to 1 teaspoon liquid allulose, only if necessary
- 1 tablespoon Amaretto di Saronno liqueur
Instructions
- Preheat oven to 350°F. Coat the inside of a nine-inch springform pan with one teaspoon of butter.
- In a food processor, pulse the almond flour, allulose, rice flour, baking powder, and salt to combine. Pulse in the remaining butter, vanilla, almond extract, eggs, and yogurt for a few seconds until smooth. Pour into the prepared pan and place on a cookie sheet. Rinse the plums with water, then roll them in extra allulose. Press the cut side down into the batter.
- Place it into the oven and bake for thirty to forty minutes or until a toothpick inserted in the center comes out clean. Be careful not to over-bake, or it will burn on the edges.
- Remove the sides of the pan. Brush the top with the Amaretto plum sauce. Cut into 8 wedges. Serve warm or at room temperature.
- 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, for about fifteen minutes.
- Purée the plums in a food processor. Taste, Think, Transform with the allulose sweetener only as needed. Add the liqueur—process to blend.
- Strain the sauce through a fine-mesh sieve back into the stainless-steel saucepan. Bring the sauce to a boil. Remove from heat when it thickens, then cool.
Nutrition Facts
Calories
255Fat (grams)
17 gSat. Fat (grams)
5 gCarbs (grams)
19 gFiber (grams)
4 gNet carbs
16 gSugar (grams)
10 gProtein (grams)
7 gSodium (milligrams)
132 mgCholesterol (grams)
56 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.