Ingredients: 1 cup almond paste (9 oz),1 teaspoon baking powder,15 grams Butter,1 cup cake flour,Crème fraiche and slivered almond for serving,6 eggs, at room temperature,1 ¼ cup granulated sugar,3 large plums (12oz) halved, pitted and cut into ½ inch wedges,¼ teaspoon salt,1 vanilla-bean – split lengthwise seeds scraped, pod reserved for another use,1 teaspoon pure vanilla extract
Instructions:
- . Preheat the oven at 35
- Butter and flour a 9-inch spring form pan. In a small bowl, mix the cake flour with the baking powder and salt.
- In a bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly.
- Add the butter and beat t high speed until light in color and fluffy, about 2 minutes.
- Add the eggs, one at the a time, beating until fully incorporated between additions. Beat the vanilla extract and vanilla seeds. Gently fold in the flour mixture until fully incorporated.
- Scrape the batter into the prepared pan. Arrange the plums over the top of the batter.
- Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
- Transfer the cake to a rack and let cool for 15 minutes. Run a knife around the edge of the cake and remove the outside ring of the pan.
- Let the cake cool for at least 30 minutes longer.
- Serve warm or at room temperature topped with crme fraiche and slivered almonds.Make ahead: The cake can be made one day ahead and stored in an airtight container at room temperature.
