Plum cake with Almonds & Walnuts.jpg

Plum Cake with
Almonds & Walnuts

Juicy fruits, crunchy nuts, and soft cake – the medley of textures is so satisfying and delightful! This is a crave-worthy dessert. The plums lend the cake an exotic feel and vibrant color, so your pictures are sure to be aesthetic. You can make individual cakes using the small Omnipan or make a single cake in the large Omnipan.
 

Prep Time - 20 Minutes

Cook Time - 45 Minutes

Serves 8

Ingredients
  • ¾ cup all-purpose flour or cake flour
     

  • ¼ cup almond flour
     

  • ½ teaspoon baking soda
     

  • ½ teaspoon baking powder
     

  • ⅛ teaspoon fine salt
     

  • ½ cup + 1 tablespoon softened unsalted butter, divided
     

  • 2/3 cup + 2 tablespoons sugar, divided
     

  • 2 eggs, at room temperature
     

  • ¾ teaspoon almond extract
     

  • ¾ teaspoon vanilla extract
     

  • 1 teaspoon finely grated orange zest
     

  • 8 medium plums, halved and pitted
     

  • 2 teaspoons orange juice
     

  • ⅛ cup sliced almonds
     

  • ⅛ cup chopped walnuts

Directions

Omnipan – Large or Small and Medium

  1. Preheat the oven to 350 °F or 177 °C. Grease the large Omnipan with 1 tablespoon of softened butter.
     

  2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, and salt.
     

  3. In a large bowl, cream together ½ cup of butter and 2/3 cup of sugar until light and fluffy. Add one egg at a time and whisk until combined. Mix in the almond extract, vanilla extract, and orange zest until combined.
     

  4. Start adding the above dry ingredients in 2 to 3 batches, folding carefully with a spatula to make the batter. The batter should be smooth and without lumps. Do not overmix the batter. Pour the batter into the large Omnipan.
     

  5. In the medium Omnipan, mix the plums, orange juice, and 1 tablespoon of sugar. Arrange the plums on top of the cake batter with the cut side facing up. Sprinkle the remaining 1 tablespoon of sugar, sliced almonds, and chopped walnuts over the plums.
     

  6. Place the large Omnipan without the lid in the preheated oven. Bake for 45 minutes, or until the top has lightly browned and a toothpick inserted in the cake center comes out clean.
     

  7. This cake is delicate and crumbles easily. It is best to cut the cake in the Omnipan before taking it out. Use a butter knife and cut delicately to avoid scratching the Omnipan.

Notes
  • Serve the cake warm or at room temperature. Serve it with vanilla ice cream or drizzle with almond butter.
     

  • You can use other fruits like nectarines, apples, peaches, cranberries, apricots, or pitted cherries instead of plums.
     

  • Substitute orange juice with lemon juice and orange zest with lemon zest.

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