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Sour Cream, Almond and Plum Tort

July 3, 2017

 

 

 

 

 

 

 

 

 

 

 

 

This is a thin and very delicious cake, it tastes like it has almond paste in it. The whole thing is made in the food processor and comes together very quickly. And it's so pretty with the plums on top.

 

 

 

2 Tablespoons red currant or seedless wild berry jam. I used wild berry, that's what I had.

3 Tablespoons cointreau orange liqueur

1 pound ( about 10 plums)

1  Cup unbleached all purpose flour. Extra for dusting pan

3/4 Cup sugar

1/3 Cup of almonds

1/2 teaspoon baking powder

1/4 teaspoon salt

6 Tablespoons unsalted butter, cut into 6 pieces, softened but still cool

1/2 cup sour cream

2 eggs room temp.

1 teaspoon vanilla extract

1/4 teaspoon almond extract.

 

Cook Plums, jam and Cointreau Liqueur in a skillet over medium heat until reduced. 2 to 3 minutes. Shaking pan to prevent plums from sticking. Cool plums in pan for 20 minutes.

 

Heat oven to 350 degrees. Grease and flour 9 inch pan ( I used a 9 in. cake pan). Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-secound pulses. Add eggs, vanilla and almond extract and process until smooth, about 5 seconds ( batter will be very thick and heavy).

 

Transfer batter to prepared pan, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side down, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached 40-50 min. Run a paring knife around sides of cake to loosen. Cool in pan for 30 minutes remove cake from pan. Enjoy 

 

 

 

 

 

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