1 1/3 c Unsifted all-purpose flour 3 lg Eggs, lightly beaten
1/4 c Sugar 2 tb Grated orange rind
2 ts Baking powder 1 ts Vanilla extract
1 ts Ground cinnamon 5 Ripe red plums, halved
1/2 ts Salt 2/3 c Coarsely chopped, skinned,
10 tb Butter, coarsely chopped and -toasted hazelnuts
-slightly softened
1. Heat oven to 350F. Grease and flour an 8-inch springform pan. In
food processor fitted with chopping blade or in large mixing bowl,
combine flour, sugar, baking powder, cinnamon, and salt; process or
stir until just blended. Add butter and process briefly until just
blended.
2. Add eggs, orange rind, and vanilla; process just until smooth
batter forms, scraping inside of bowl as necessary. Spread half of
batter in prepared pan and bake 25 minutes (cake will be a bit soft
in center). Meanwhile, pit plums and slice into 1/4-inch-thick wedges.
3. Arrange plum wedges evenly over warm cake layer; top with remaining
batter. Scatter hazelnuts evenly over batter and bake 45 to 50 minutes
longer or until cake tester inserted in center comes out clean. cool
cake in pan on wire rack 15 minutes. Remove rim of pan; cool cake
until warm. Transfer to serving plate.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Yields
8 servings