Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups fresh plums, pitted and sliced
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the Greek yogurt, orange juice, orange zest, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the sliced plums.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat oven to 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 344
Fat: 16g
Saturated Fat: 8g
Cholesterol: 74mg
Sodium: 270mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 30g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Greek yogurt can be substituted with sour cream or buttermilk.
- Plums can be substituted with peaches or nectarines.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter.
- Replace the orange juice and zest with lemon juice and zest for a lemon and plum cake.
- Add 1 teaspoon of ground cinnamon to the batter for a spiced plum cake.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Use fresh plums that are ripe but still firm.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and warm it in a 350°F oven for 10-15 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar and garnish with fresh plum slices.
Garnishes:
Fresh plum slices, powdered sugar, whipped cream, or vanilla ice cream.
Pairings:
Serve the plum and orange cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more Greek yogurt or orange juice to the batter.
- If the cake is too wet, reduce the amount of Greek yogurt or orange juice in the batter.
Food safety advice:
Make sure to wash the plums thoroughly before slicing them.
Food history:
Plums have been cultivated for thousands of years and are believed to have originated in China. They were brought to Europe by the Romans and were popular in medieval times. Oranges were first cultivated in China and were brought to Europe by traders in the Middle Ages.
Flavor profiles:
The plum and orange cake has a sweet and tangy flavor with a nutty almond undertone.
Serving suggestions:
Serve the plum and orange cake as a dessert or a sweet breakfast treat.
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