Plum cake with almonds
17. September 2014
I have a pretty busy time in all the preparations for the baptism of the cook, the busy business, the kids, and so on ... :) Well, you can imagine it ... But I did not resist the plum season and prepared a beautiful almond and a pretty healthy recipe. My cake has a dark dough because it is from full-fat wholemeal flour, and my agave nectar is dark, darker than maple syrup, so your result may be a very light dough, depending on the flour and other ingredients you choose to use .
Another tip for those who do not have experience with almond flour. Almond flour are only very finely ground almonds. Just put the almonds in a blender or other knife robot to produce almond flour. The classic is made from blanched almonds, that is, without peel, but for this cake you can use almonds with peel, they are healthier because they do not oxidize so quickly and preserve more vitamins.
Postup
Preheat the oven to 185 ° C / hot air at 165 ° C. Dismantle the cake form with a diameter of 28 cm with baking paper and rub off the sides with spray or traditionally with grease and, if necessary, sprinkle with flour.
Prepare almond spice by mixing a spoon of sugar, a spoonful of butter and almond chips. In the middle bowl, mix the flour, almond flour, baking powder, soda and salt. In the second middle bowl, mix egg, kefir, juice and lemon peel, agave, oil and both extracts. Now mix the two mixes briefly and pour the dough into the mold. Spread the plums on the top with a cut up and finally sprinkle the surface with the almond spit.
Bake in the oven for 45 minutes or until the surface is beautifully golden and the skewer does not come out of the dough dry, without the residue of raw dough. Bake the cake on the grid and then remove it from the mold.
