This recipe of Moelleux of Summer Fruit from David Lebovitz popped up in my Instagram feed the other day. I happened to have some local apricots and plums from my visit to Caldas da Rainha in central Portugal. So I decided to give it a try. It was super easy to make and turned out beautifully.
Here is how to make it:
Recipe from David Lebovitz by davidlebovitz.com. I only reduced the amount of sugar from the original recipe. All credits should go to David Lebovitz.
- 8 apricots plus 2 plums, washed, halved and cut in slices
- 100 grams (3/4 cup) almond flour
- 65 grams all purpose floor (1/2 cups)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 125 grams (3/4 cup) sugar
- 140 grams (5 ounces) unsalted butter at room temperature
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon sugar, brown or white, for sprinkling (optional)
- Preheat the oven to 175°C (350°F).
- Coat a 9 inch springform pan with butter and line the bottom of the pan with parchment paper.
- Mix together the flours (almond & all purpose), baking powder, salt and sugar.
- Add softened room temperature butter and mix with a spatula until butter broken down to smaller pieces.
- Add the eggs one at a time and vanilla extract, mix until the batter is almost smooth.
- Scrape the batter into the springform pan, smooth it out.
- Arrange the sliced apricots/plums on top and press them gently into the batter. Avoid putting the fruit right up against the sides of the pan.
- If desired, sprinkle a tablespoon of sugar on top.
- Bake in a 175°C(350°F) oven for about an hour, until the center is set and the top is golden brown.
- Once done, remove the cake from the oven and let it cool on a wire rack.
Coming up next: Arrábida Natural Park