My family agreed unanimously: this is the best use of plums yet! This quite a compliment since the proliferation of plums over the past few years, had me dabbling in plums in many forms – cakes, tarts, jam, paste, sauce, the list goes on!
Reminiscent of the delectable tiny French financier cakes served at tea, this cake offers all the delight without the disappointment of only enjoying a wee morsel. Besides being incredibly delicious, this cake is simple and so versatile. Try this cake with other fruits including apples, berries or other stone fruits. The autumn apple version is out of this world!
It readily finds its place as dessert, warmed and topped with ice cream or whipped cream; at breakfast or tea, where an optional sprinkling of powdered sugar can add to the charm of this surprisingly simple masterpiece.
One Bowl Wonder Cake
- November 15, 2021
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- 1/2 cup almond flour
- 1/3 cup gf all-purpose flour (PG ancient grains flour is great in this cake)
- 1/4 cup powdered sugar
- 1/4 cup granulated sugar
- 1 tsp psyllium husk
- 1/4 teaspoon fine salt
- 6 tablespoons melted butter
- 3 egg whites, whisked lightly
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 5-6 ripe plums or 3-4 peaches or nectarines, pitted and sliced evenly
- 1/4 c sliced almonds
- 1-3 teaspoons coarse sugar such as Turbinado or Demarara
- Step 1
- Position rack in the center and preheat oven to 350 degrees.
- Step 2
- Using cooking spray, butter or a neutral-flavored oil, lightly coat a 9-inch round tart pan with a removable bottom.*
- Step 3
- Sift both flours, both sugars, psyllium husk, and salt into a mixing bowl.
- Step 4
- Stir in the melted butter, egg whites and extracts until smooth.
- Step 5
- Evenly spoon the batter into the prepared tart pan. Arrange the sliced plums around the top.
- Step 6
- Sprinkle sliced almonds over the fruit (you may have some remaining)
- Step 7
- Follow with an even sprinkle of coarse sugar.
- Step 8
- Bake 15-18 minutes, until the edges of the cake are golden brown and a toothpick inserted into the center comes out clean.
- Step 9
- Cool in the pan for 5-10 minutes, then separate the base from the pan. Serve warm or at room temperature.
- Step 10
- Step 11
- Step 12
- * An 8-inch tart pan works well too. You will need to increase the cooking time and likely reduce the sugar sprinkled over the top. You can also use a springform pan or another pan that has a similar surface area.
- Step 13
- Step 14
- Apples: add a generous ½ teaspoon freshly grated nutmeg and ¼ tsp each ginger and cinnamon (or 1 tsp pumpkin or apple pie spice)
- Step 15
- double the vanilla extract and skip the almond