Italian Purple Plum And Almond Cake

1. 1

   Preheat over to 375u00b0 F. Line a 9-inch springform pan with parchment paper. Butter the paper, and then dust with flour.

2. 2

   In a large bowl, whisk together the all-purpose flour, barley flour, almond flour, baking powder, and salt.

3. 3

   In a medium bowl, rub together the 3/4 cup of sugar and lemon zest with your fingers so the lemon flavor really comes out. Add the oil, egg, half-and-half, lemon juice, and almond extract. Whisk to blend thoroughly.

4. 4

   Add the wet ingredients to the flour mixture, and whisk until just combined.

5. 5

   Pour the batter into the pan. Arrange the plum halves, cut side down, on top of the batter.

6. 6

   In a small bowl, combine the sliced almonds, 2 tablespoons sugar, and butter for the crunchy almond topping. Mix well. Dot the almond topping all over the cake.

7. 7

   Bake the cake for 45 minutes, or until the topping is golden brown and a tester inserted into the center of the cake comes out clean.

8. 8

   Transfer the pan to a wire rack to cool for at least 15 minutes and remove the ring from the pan. The cake keeps 5 days, well-wrapped at room temperature (if you can make it last that long!).

* Per serving · 4 servings · Values may vary.

No additional tips available.