Almondy Plum Cake

Preheat the oven to 350, butter an 8 x 8 cake pan, line it with parchment so there are 2 overhanging edges to assist with removal, and then butter the parchment.  Brown the butter in a small pot by melting it over medium heat and allowing it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes.  Scrape it out into a large bowl, and then leave it to cool a bit while you cut up the plums and measure out the remaining ingredients – if the butter is too hot, it will cook the eggs.

Once the butter is manageable, whisk in the sugar and eggs and then continue to whisk for a good minute until the mix is a bit foamy and pale in color.  Add in the vanilla, almond extract and salt and whisk well again to combine.

Add in the flour, almond flour and baking powder and whisk until no trace of flour can be seen, then use a spatula to scrape the batter out into your prepared pan and smooth out the top.  Layer on the plum slices so that they’re a tight fit and they evenly cover the whole top.  Sprinkle on the almonds, and then lastly the sugar before baking for about 40 minutes.  The cake will be puffed and golden when done and a tester should come out clean from the middle (if you don’t stab a plum).  Allow the cake to rest in the pan for about 15 minutes before you use the parchment ‘handles’ to remove it to a platter or cutting board.  This is really lovely warm!