Plum Almond Cake with Almond Brittle

For this recipe you’ll need:

• 1 cup all-purpose flour

• 1/2 cup almond flour

• 2 teaspoons baking powder

• 1/4 teaspoon fine sea salt

• 1/2 cup grapeseed oil

• 1 egg

• 1/2 cup half and half

• 1 lemon, zested and juiced  

• 1 cup plus 2 tablespoons granulated sugar

• 1/4 teaspoon almond extract

• 4 plums, halved and pitted

• 1/4 cup sliced almonds

• 2 tablespoons unsalted butter, room temperature

• 1/2 cup heavy cream

• 1 teaspoon vanilla bean paste

• 1 teaspoon powdered sugar

For the almond brittle:

• 1 1/2 cups granulated sugar
• 3/4 cup light corn syrup
• 1/2 teaspoon sea salt
• 1/2 cup water
• 1/2 cup sliced almonds, lightly toasted
• 6 tablespoons unsalted butter

Directions:

1. To make the almond brittle, line a sheet tray with a silicone mat. Set it aside until the brittle is ready to be poured from the pan.
2. In a heavy bottom pot bring sugar, corn syrup, salt and water to a boil over a medium heat until it reaches 240°.
3. Add the almonds to the boiling mixture, and stir constantly until the mixture reaches 295°.
4. Remove from the heat. Add the butter and vanilla at once, and stir until the butter is melted.
5. Immediately pour onto the prepared sheet pan. You don’t need to spread it out, just let it settle in the pan on its own.
6. Let cool for at least an hour, and then break into bite-size pieces.
7. To make the cake, whisk together the flour, almond flour, baking powder and salt in a large bowl.
8. In another bowl, whisk together the oil, egg, half and half, lemon zest, lemon juice, 1 cup of sugar and the almond extract.
9. Add the oil-egg mixture to the flour mixture, and whisk until just combined.
10. Pour the batter into the prepared pan. Arrange the plum halves, cut side up, on top of the batter.
11. In a small bowl, stir together the almonds, 2 tablespoons sugar and softened butter; mix well. Dot the almond topping over the cake.
12. Bake until the topping is golden brown and a cake tester inserted into the center of the cake comes out clean, 35 to 45 minutes. Allow the cake to cool for 20 minutes. .
13. While the cake is cooling, prepare the whipped cream. Place the heavy cream, vanilla bean paste and sugar in a large, cold stainless steel bowl. Using a large whisk or an electric mixer, whip the cream until medium peaks form.
14. Cut the cooled cake into wedges, and top with a dollop of the vanilla cream and Almond Brittle.