As the weather has gotten cooler I have been enjoying some of the late season fruits. I was gifted a box of Italian prune Plums from a local orchard Symms Fruits. The plums were perfectly ripe and ready to be made into this Rustic Italian Plum Cake. The moist cake, juicy fruit, crisp almonds and a dollop of whip cream makes this cake to die for!
This cake is very simple to put together and incorporates so many textures and flavors its divine. The layered Italian prune plums with the crisp almonds are a perfect pair. They make this cake so beautiful and adds the texture that makes each bite so good. The ultimate cake to make in the fall to take advantage of the ripe and juicy plums.
Italian Plum Ingredients
- 2 cups Namaste Gluten Free Perfect Flour Blend, plus more for dusting the pan.
- 1 cup Almond Meal/Flour
- 4 tsp baking powder
- 1/4 tsp fine sea salt
- 2 large eggs
- 1 cup full fat coconut milk
- Finely grated zest & juice from 2 small or 1 large lemon.
- 1 cup Big Tree Farms Organic Coconut Sugar
- 1 cup Organic Olive Oil
- 1/2 tsp Pure Almond Extract
- 10 Italian Plums, halved and pitted
- *** Toppings***
- 2/3 cups sliced almonds
- 4 Tbsp Coconut sugar
- 4 Tbsp Organic Coconut Oil, room temperature
Recipe Directions
- Preheat over to 375 degrees. Lightly oil and dust with flour a 9- inch springform pan and line the bottom with parchment paper.
- In a larger bowl, whisk together the flour, almond meal, baking powder, sugar and salt.
- In a separate bowl, combine the oil, eggs, coconut milk, lemon juice and zest, and the almond extract.
- Whisk the wet ingredients thoroughly. Add the wet ingredients to the dry ingredients and whisk until well combined. Do not over mix.
- Pour the batter into the prepared pan. Arrange the plum halves, cut side up and on top of the batter.
- For the toppings. Use a small bowl and combine the almonds, coconut oil and sugar. Evenly disperse the topping over the cake.
- Bake until the topping is golden brown and cake tester/ toothpick inserted into center of the cake comes out clean, about 45 minutes depending on your oven.
- Transfer to wire rack and let cool for 20 minutes.
Rustic Italian Plum Cake
Equipment
- Kitchenaid Mixer
- Oven
Ingredients
- 2 cups Namaste Gluten Free Perfect Flour Blend plus more for dusting the pan
- 1 cup Almond Meal/Flour
- 4 tsp Baking Powder
- 1/4 tsp Fine Sea Salt
- 2 Large Eggs
- 1 cup Coconut Milk
- 2 small Lemon finely grated zest & juiced
- 1 cup Organic Coconut Sugar Big Tree Farms
- 1 cup Organic Olive Oil
- 1/2 tsp Pure Almond Extract
- 10 Italian Prune Plums halved & pitted
Toppings
- 2/3 cup Almonds sliced
- 4 Tb Coconut Sugar
- 4 Tbsp Coconut Oil room temperature
Instructions
Recipe Directions
- Preheat over to 375 degrees. Lightly oil and dust with flour a 9- inch springform pan and line the bottom with parchment paper. In a larger bowl, whisk together the flour, almond meal, baking powder, sugar and salt. In a separate bowl, combine the oil, eggs, coconut milk, lemon juice and zest, and the almond extract. Whisk the wet ingredients thoroughly. Add the wet ingredients to the dry ingredients and whisk until well combined. Do not over mix. Pour the batter into the prepared pan. Arrange the plum halves, cut side up and on top of the batter. For the toppings. Use a small bowl and combine the almonds, coconut oil and sugar. Evenly disperse the topping over the cake. Bake until the topping is golden brown and cake tester/ toothpick inserted into center of the cake comes out clean, about 45 minutes depending on your oven. Transfer to wire rack and let cool for 20 minutes.
Be sure to let me know what you think of this cake! I would love to hear from you.
Here are a couple other recipes and travel posts for you to look at as well.
Dark Chocolate Almond Bites(Opens in a new browser tab)
Pesto Shrimp Zucchini Noodle Dish(Opens in a new browser tab)
Creamy Tomato Shrimp with Zucchini Zoodles(Opens in a new browser tab)
Sweet Potato Avocado Toast(Opens in a new browser tab)
