ALMOND CAKE WITH PLUMS (A SNACK CAKE)

Ingredients

Makes one 8-by-8-inch cake

Softened butter, for greasing

1 cup (200 grams) sugar

Zest of 1 lemon

1 cup (125 grams) spooned and leveled almond flour

⅓ cup (43 grams) all-purpose flour

½2 teaspoon baking powder

½ teaspoon kosher salt

½ teaspoon almond extract

4 large egg whites

6 tablespoons unsalted butter, melted

4 ripe plums, for topping

¼ cup roasted pistachios, coarsely chopped, for topping

Directions

Preheat the oven to 350°F. Generously butter an 8-by-8-inch baking pan, and line with two overlapping pieces of parchment paper with overhang in both directions. In a mixing bowl, use your fingers to rub the sugar and zest together to release the citrus oils, then whisk in the almond flour, all-purpose flour, baking powder, and salt. Use a spatula to stir in the almond extract and egg whites, until well combined. Last, stir in the melted butter. Scrape into the prepared pan and bake until lightly browned and set in the center, 30 to 35 minutes. Cool completely, then use the overhanging flaps of parchment to lift the cake from the pan. Just before serving, prepare the fruit and arrange over the cake: Slice the plums into wedges about ⅛ inch thick, and then shingle in a single layer over the cake. Sprinkle with chopped pistachios. Use a sharp chef's knife to slice the cake into squares or rectangles. Once topped with fruit, store in the refrigerator for up to 3 days. Without fruit and wrapped tightly or stored in an airtight container, it will keep at room temperature for up to a week.

Notes

The cake is flexible, in that you can make it up to a few days in advance, and then incorporate whatever seasonal fruit you like as the topping, just before serving.