A delightful cake featuring golden plums and a tender almond-infused batter.
Heat the apricot jam and brandy in a skillet over medium heat until it thickens into a syrup, about 2-3 minutes.
Stir the mixture constantly to prevent burning and ensure even thickening.
Place the halved plums cut-side down in the syrup and cook until they release their juices and the syrup thickens again, about 5 minutes. Let them cool in the skillet.
Shake the skillet gently to prevent the plums from sticking.
Preheat the oven to 350°F and prepare a springform pan by greasing and flouring it.
Ensure the pan is evenly coated to prevent sticking.
In a food processor, combine the sugar and almond flour until finely blended. Add the flour, baking powder, and salt, and pulse to mix.
Pulse gently to avoid over-processing the mixture.
Add the butter, eggs, and vanilla extract to the processor and blend until the batter is smooth and thick.
Scrape down the sides of the processor bowl to ensure even mixing.
Spread the batter evenly in the prepared pan and arrange the plums, skin-side down, over the top.
Arrange the plums in a decorative pattern for a beautiful presentation.
Bake the cake in the preheated oven until golden brown and a skewer inserted into the center comes out clean, about 40-50 minutes.
Rotate the pan halfway through baking for even cooking.
Cool the cake in the pan for at least 30 minutes, then remove it from the pan and dust with powdered sugar before serving.
Use a fine sieve to evenly dust the powdered sugar over the cake.
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