85g6 tablespoons unsalted butter, at room temperature
6eggsat room temperature
2teaspoonpure vanilla extract or vanilla paste
3large plums12 ounces—halved, pitted and cut into 1/2-inch wedges
Instructions
Preheat the oven to 350°. Butter and flour a 22cm (9-inch) spring-form pan. In a small bowl, mix the cake flour with the baking powder and salt.
Beat the sugar with the almond paste until crumbly. Add the butter and beat at high speed until light in color and fluffy, about 2 minutes. Add the eggs, one at a time, beating until fully incorporated between additions. Beat in the vanilla extract. Gently fold in the flour mixture until fully incorporated. Put the mixture into the prepared pan.
Arrange the plums over the top of the batter. Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
Let cool for 15 minutes. Run a knife around the edge of the cake and remove the outside ring of the pan. Let the cake cool for at least 30 minutes longer.