Saturday, July 23, 2011

Plum & Almond Cake


This came out kinda weird this time around. I mean, it was really good to eat, extra yummy! It didn't however rise as much as it should have and I'm pretty sure that is due to making it with frozen plums. The cake ended up with pools of juice/water at the bottom, which didn't make it taste bad but like I said it was kinda flat and a bit juicy. It can't be a bad thing but not what I expected!

You don't have to use olive oil either, you can use any other oil or melted butter and it will be great!


4-5 plums cut in half and pitted
1/2 cup olive oil
1 cup sugar
2 eggs
1/3 cup ricotta cheese
1 ts vanilla extract
1 ts almond extract
1 cup flour
1/2 ts baking powder
1 ts salt
Preheat the oven to 350. Spray or butter and flour a cake pan.
Whisk together the flour, salt and baking powder, set aside.
Whisk together the oil, eggs, extracts and cheese.Add the sugar and whisk until well combined.



Add the flour mixture and whisk until well combined. This is a pretty thick batter, it's supposed to be like this so don't add anything else to it.


Spread the batter evenly into your cake pan, arrange plums on top, skin side down. My plums got stuck in the back of the fridge (absented minded husband? delusional brother? attitude riddled 16 yr old son? oblivious 7 yr old?) so they were frozen, no matter I still used them but they were not as pretty on the cake. It was kinda hard to split frozen plums and the skins slide off.




Bake about 40 minutes or until a knife inserted in the middle comes out clean.



Enjoy!

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