Walnut, Plum & Lavender CakeShare Pin It Print This Recipe
This deliciously rustic fall cake features ripe juicy plums balanced by a nutty-lemony-buttery batter, topped with a sweet icing and a sprinkle of floral lavender. The use of both ground walnuts and Roasted Walnut Oil in the batter adds a layer of complexity and panache.
10-15 plums, halved & pitted
½ cup ground walnuts
2 tablespoons Roasted Walnut Oil
12 tablespoons unsalted butter, diced and at room temperature, 1.5 sticks
1 cup granulated sugar 1 cup
4 large eggs, beaten
1.5 cups of all purpose flour
½ teaspoon vanilla extract
1/2 teaspoon salt
Zest of 1 lemon
1 teaspoon lavender flowers, fresh or dry
1 tablespoon lemon juice (from the lemon we zested for the batter)
2 tablespoons of powdered sugar
Heat the oven to 375ºF. Line the base and sides of a 9-inch cake pan with parchment paper and lightly butter the paper.
Place the butter, walnut oil, and sugar in the bowl of a mixer and beat on a medium-high speed until light and fluffy.
Add the eggs bit by bit, making sure each is well incorporated before adding the next, then fold in the walnuts, flour, vanilla, lemon zest, and salt.
Pour the cake batter into the prepared pan and use an offset spatula to smooth the top.
Arrange the plums halves, skin side down and slightly overlapping, over the top of the cake, right out to the edge.
Bake for 70-80 minutes, until golden on top and set in the center. When you insert a skewer to test for if the batter is cooked all the way, they’ll be a moist crumb or two because of the moisture in the plums, that’s OK! Once cooled enough to handle, remove the sides of the pan.
While the cake is baking, whisk together the icing sugar and lemon juice until you have a light, pourable icing (adjust the amount of sugar or juice slightly, to taste.
Drizzle the icing over the slightly cooled cake and sprinkle with lavender flowers.
Recipe & Image by Chef Daniela Gerson