• cake for breakfast

    recipes • Aug 28th, 2020

    I drink a lot of tea for breakfast but don’t like to eat anything till mid morning, often a slice of cake with a brew of our new Mexican coffee. I often make this Italian torta di prugne e mandorla; we have lots of plums in late summer and I love the softness and aroma of almonds. The recipe has less sugar than most and a lovely texture and flavour.

    • 170 g softened butter
    • 200 g plums in quarters)
    • 150 g  sugar, caster or soft brown sugar
    • 3 large eggs, beaten a little
    • 1 tsp vanilla or almond extract
    • zest of a small lemon
    • 115 g self-raising flour
    • 100 g ground almonds
    • 1 pinch of salt
    • 2 tbsp flaked almonds

    You’ll need a 20cms round cake tin, greased and lined with baking paper and a medium oven temp of 180C.

    It helps if you use an electric whisk or stand mixer to beat the butter and sugar together adding the egg mixture bit by bit, you can add a tablespoon of flour each time you add a bit of the egg to keep the batter from splitting. Add the essence and lemon zest at this point.

    In another bowl combine the flour, salt and ground almonds, then fold into the batter. Pour about half into your cake tin, add a layer of plums  and then the rest of the batter. Put the rest of the plums on the top and scatter the flaked almonds. Bake for about an hour until the cake is golden and a knife comes out cleanly from the centre.

    It’s a lovely staycation kinda cake, memories of Tuscany and lovely coffee shops anywhere.

  • Leave a Reply

    Your email address will not be published. Required fields are marked *