39 minutes ago
Wednesday, September 9, 2009
These lovely little plums that are in the farmers' markets in abundance right now are called "Stanley" plums.
I never knew this, since I have always called them "Italian" plums, or "Prune" plums.
I guess it depends on what part of the country you live in.
You learn something new everyday.
Since "Stanley" is a cute name, and these little plums are so cute, let's call this a Stanley Plum Cake.
This recipe is a simple one from the book A Platter of Figs and Other Recipes.
This cake is not a sweet dessert, it is more a showcase for the fruit.
I made it on a Sunday at noon, to serve that day at 4. It's best eaten the day of baking.
Stanley Plum Cake (adapted from A Platter of Figs by David Tanis)
2 lbs. of prune plums (small size egg shaped plums), pitted and sliced into thick slices
1 cup of almonds, ground in a food processor (or 1 cup of almond meal)
1/2 cup of sugar
1/3 cup of flour
1/8 tsp salt
1/2 cup whole milk
4 tbsp of melted butter, cooled
1/4 cup of sugar for sprinkling on top of the cake
Grease a 9" tart pan with removable bottom or springform pan.
Mix your ground almonds with sugar, flour and salt in a large bowl and set aside.
In a separate bowl, mix your eggs with the butter and milk and slowly add to your dry ingredients.
Pour batter into your greased pan. Spread plum slices in a fan shape around the pan in a circular pattern.
Sprinkle the plums liberally with sugar.
Bake in a 350F oven for 40-45 minutes until golden.
Serve with vanilla ice cream on the side.