Ingredients

  • 200 grams almond paste cut in bits
  • 300 grams butter, unsalted
  • 200 grams sugar, caster
  • 4 eggs
  • 675 grams plain flour
  • 1 tablespoon baking powder
  • 200 milliliters milk
  • 1 ½ kilograms plums halved
  • 2 tablespoons sugar, caster
  • Topping
    • 3 eggs 1/2 w/ crème Fraîche
    • 440 ml creme
    • 60 ml sour cream
    • 2 tablespoons sugar, caster
    • ½ teaspoon almond extract
  • or 500g creme fraiche

Directions

1. Butter 20 x 20 cm (8 x 8"). Preheat oven to 200*C/400*F/GM 6.
2. Cream almond paste, butter and sugar. Add eggs, one at a time. Combine flour and baking powder then add to egg mixture. Add milk. Pour into prepared pan. Top with halved plums, cut side up. Press into batter. Sprinkle with sugar. Bake 15 minutes.
3. Topping: Cream eggs and sugar, add Crème Fraîche or substitute and extract and combine. Pour onto plums. Bake at same temperature for 20-25 minutes more, until custard slightly wobbley.

Notes
Serving Ideas:Original serves 16.


Categories
CustardsCakesFruit, DessertsPuddings
Keywords
CustardsCakesFruit DessertsPuddings
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