Torn Plum Browned-Butter Cake by Alison Roman
This recipe for Plum Browned-Butter Cake is by Alison Roman and in her book - Nothing Fancy - page 300. This dessert is sweet and tarte and goes so well with vanilla bean ice-cream. So easy to come together and can be made ahead of time. Although the recipe calls for 750 g, I found using less (approximately 500 g) worked better as there was less liquid coming out of the fruit to stop the cake cooking through. I have also tried both black and red plums. Black plums have a tartier taste which I prefer.
Side Notes
Cost of non-staples: $2
Serves: 4-6
Ingredients
185 g unsalted butter
75 g almond flour (or meal)
75 g plain flour
1/2 tsp kosher salt
155 g icing sugar
5 large egg whites
90 g honey
750 g black plums
55 g raw sugar
My Pantry Staples
butter
almond flour
plain flour
kosher salt
icing sugar
eggs
honey
raw sugar
The Method
Preheat oven to 190C no-fan. Spray a 20 - 23cm cake or pie dish. Line with baking paper.
Melt the butter in a small pot over medium heat. Swirl or stir regularly to prevent solids sticking to the bottom. Simmer for 3 - 4 minutes until browned. Remove from heat and allow to cool.
Cut the plums in half, remove the pip. Tare or cut in half again (bite size).
Whisk the flours, salt, and icing sugar in a large bowl (or mixing bowl of stand mixer). Whisk in the egg whites and honey.
Fold in the cooled browned-butter. Pour into the prepared baking dish. Scatter over the torn plums, making sure they are evenly distributed.
Bake, rotating the cake once, until the top and edges are deeply browned, 35 - 40 minutes. Remove from the oven and allow to cool slightly before serving.
TIP: Can be baked up to 3 days ahead. Store, wrapped tightly at room temp. To serve, reheat in the oven for 10 minutes.
