Italian purple plum and almond cake
Cakes
This cake, adapted from Rustic Italian by Domenica Marchetti is called the Torta di Prugne e Mandorle or Plum Almond Cake . It's a easy recipe (no stand mixers needed!) that befits the rustic nature of the cake. I could imagine eating a slice, or two at a local trattoria in a local Tuscan village. The cake is full of sweet, nutty, almond flavor with a toothsome, tender crumb, and a burnished crunchy almond top. My family devoured half the cake the very day I baked it.
<br />
<br />Although the original recipe says that any plum will do, I strongly recommend Italian prune plums because they'll exude less liquid when baked, and thus make the cake less soggy.
<br />
Comments