Szilvás Pita (Plum-and-Poppy Seed Cake)
Szilvás Pita (Plum-and-Poppy Seed Cake)
Halved plums keep this cake moist while lending it fruity sweetness.
Ingreadient
- 2 1/2 cups all-purpose flour (about 10 5/8 ounces)
- 1/2 cup almond flour (about 1 3/4 ounces)
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter (4 ounces), at room temperature, plus more for greasing pan
- 1 teaspoon grated lemon zest
- 4 large eggs, at room temperature
- 3/4 cup neutral cooking oil (such as canola oil)
- 2 teaspoons vanilla extract
- 2 tablespoons poppy seeds
- 1 1/2 pounds firm-ripe plums (about 9 to 12 small plums, unpeeled), halved
- Powdered sugar
- Freshly whipped cream
Direction
- Preheat oven to 350°F, using a convection setting, if available. Grease a 13- x 9-inch baking pan with butter; line bottom of pan with parchment paper. Set aside. Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl; set aside.
- Combine granulated sugar, brown sugar, butter, and lemon zest in bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until fluffy and creamy, about 3 minutes. Add eggs, 1 at a time, beating until fully combined and stopping to scrape down sides of bowl as needed, about 1 minute. Add oil and vanilla, and beat until smooth, about 1 minute. Add flour mixture; beat on low speed until just combined, about 30 seconds. Using a rubber spatula, fold in poppy seeds. Transfer batter to prepared baking pan; evenly smooth surface using a spatula.
- Place plums, cut sides up, on top of batter, spacing evenly and leaving a little space between plums, but not too much. (Do not push plums into cake; they will sink slightly as cake bakes.) Reserve any unused plum halves for another use.
- Bake in preheated oven until top of cake is evenly golden brown and springs back lightly when touched, 50 minutes to 1 hour using a convection oven, or 55 minutes to 1 hour and 5 minutes using a conventional oven. Transfer cake pan to a wire rack, and let cool slightly, about 15 minutes. Loosen cake edges from pan sides, and invert cake onto wire rack. Hold a second wire rack over cake, and flip so that cake is plum side up; let cool completely on wire rack, about 45 minutes. Lightly dust cooled cake with powdered sugar. Cut cake evenly into 15 pieces. Serve cake at room temperature with whipped cream.
