Ingredients
2 tablespoons chopped hazelnuts
1/4 cup whole milk
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cornstarch
1/2 cup almond flour
1/2 cup superfine brown rice flour
1 large egg yolk
1 large egg
2 teaspoons vanilla extract
1/2 cup sugar
1/2 cup unsalted butter, room temperature
4 tablespoons butter, cut into small pieces
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup sugar
1/4 cup almond flour
1/2 cup superfine brown rice flour
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup sugar
4 plums, pit removed and sliced
Step by step
Preheat your KitchenAid® Single Wall Oven to 350°F.
To make the plum filling, toss all the plum filling ingredients together in a bowl. Set aside until ready to assemble the cake.
To make the crumble, place all crumble ingredients in bowl and work together between your fingers until you get a sandy consistency. Set aside along with the plum filling until ready to assemble the cake.
Place the butter, sugar and vanilla extract in the bowl of KitchenAid® Stand Mixer fitted with the flat beater. Cream together over medium speed until light and pale, about 5 minutes.
Add the egg and egg yolk and mix to combine. Add the dry ingredients and mix to combine. Add the milk and continue mixing until smooth.
Grease a KitchenAid® Square Cake Pan with a bit of butter and line with parchment (optional). Spoon the cake batter into the Square Cake Pan and smooth evenly. Top with plum filling and crumble. Sprinkle the chopped hazelnuts on top of the crumble.
Bake for 50 to 55 minutes until brown. Let the cake cool in the pan for a few minutes and unmold.