Almond and Orange Cake with Poached Plum Compote

Summary

Yield8
Prep Time hours
CountryJewish
MealDesserts
SeasonSpring

Description

This combination of cake and compote makes for a warm, spice heavy dessert.

Ingredients

  • FOR THE CAKE
  • 2 c sliced almonds
  • 12 T Flour
  • 0.5 c sugar
  • 2 T orange zest
  • 4 eggs
  • FOR THE COMPOTE
  • 12 plums, firm and ripe but not mushy
  • 2 cinnamon stick
  • 3 T brown sugar
  • 1 T lemon zest
  • 1 T orange zest.
  • 1 bud star anise
  • 0.25 c dark rum
  • 2 c red wine
  • 6 cloves
  • 1 T lemon juice
  • 2 c blueberries and strawberries

Instructions

FOR THE CAKE
In a food processor, combine 1/3 of the almonds with the flour. Reserve. Combine the remaining almonds and 1/3 of the sugar and pulse well. Reserve. Beat eggs until foamy with an electric beater and add remaining sugar and zest. Beat until light and thick. Beat in the other two mixtures. Pour into a greased and floured 10-inch spring-form pan and bake at 350 for about 50 minutes until cake is done (inserted toothpick withdraws cleanly, etc.). Cool, unmold, and dust with confectioner's sugar.

FOR THE COMPOTE
Place all ingredients except berries into a 14-inch sauté pan. Add warm water to come up halfway on the plums. Bring to a simmer and continue gently simmering for 10 minutes, turning plums every 5 minutes. Move plums to a serving platter. Reduce sauce until almost glazey. Stir in berries and toss. Pour over plums and chill.