- 3 eggs
- 1 cup sugar or 3/4 cup pear concentrate
- 1 teaspoon vanilla extract
- 1 1/2 cups stoneground all-purpose flour
- 2 teaspoons baking powder
- 1 cup ground almonds
- 1/2 cup milk or apple juice
- 1/2 cup vegetable shortening or
3/4 cup grapeseed oil
- 3 firm ripe plums, halved and pitted
- 3 firm ripe apricots, halved and pitted
- Extra ground almonds, for serving
Preheat the oven to 350 degrees F. Butter a 9-inch springform cake pan and line the base with parchment paper.
Place all of the ingredients, except the fruit, in a food processor and process until well combined. Pour the mixture into the prepared pan and decoratively place the fruit, cut-side down, around the top. Bake for 40-50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool the cake in the pan before removing the sides.
Sprinkle the top of the cake with a little of the extra ground almonds and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
470 calories; 31g total fat; 54mg cholesterol; 61mg sodium; 45g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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