Moelleux of Summer Fruits

Inspired by French food writer and journalist François-Régis Gaudry I liked the apricots and plums in this "Soft Cake of Summer Fruits (fruits d'été)" so recommend using those, especially if you like fruits on the tart side, although nectarines, peaches, cherries or berries would work, too. I made this a few times and definitely prefer this with the mix of almond- and all-purpose flour. The ground almonds ( almond flour) are really delicious in the dessert, but if you can't get ground almonds (sometimes called almond meal or almond flour), you can use 1 1/4 cups (175g) of all-purpose flour in place of the mix. NOTES: The picture in the post of the batter shows 3 eggs being added, and I took that photo while testing the recipe, which I did a few times. The final recipe I came up with, below, uses 2 eggs. Also, I'm posting this while on vacation and originally omitted the sugar. I didn't bring my testing notes on vacation but remember it being the amount (1 1/4 cups) listed below, but you could use more or less as it's a very adaptable cake. (The original recipe that inspired this one called for 330g, or 1 2/3 cups of sugar, with slightly more fruit and batter.)But if you want to wait to make the recipe until I return, I'll update the recipe in September if necessary. Inspired by French food writer and journalist François-Régis Gaudry I liked the apricots and plums in this "Soft Cake of Summer Fruits (fruits d'été)" so recommend using those, especially if you like fruits on the tart side, although nectarines, peaches, cherries or berries would work, too. I made this a few times and definitely prefer this with the mix of almond- and all-purpose flour. The ground almonds ( almond flour) are really delicious in the dessert, but if you can't get ground almonds (sometimes called almond meal or almond flour), you can use 1 ¼ cups (175g) of all-purpose flour in place of the mix. NOTES: The picture in the post of the batter shows 3 eggs being added, and I took that photo while testing the recipe, which I did a few times. The final recipe I came up with, below, uses 2 eggs. Also, I'm posting this while on vacation and originally omitted the sugar. I didn't bring my testing notes on vacation but remember it being the amount (1 ¼ cups) listed below, but you could use more or less as it's a very adaptable cake. (The original recipe that inspired this one called for 330g, or 1 ⅔ cups of sugar, with slightly more fruit and batter.)But if you want to wait to make the recipe until I return, I'll update the recipe in September if necessary.

1 ½ pounds (680g) apricots or plums (or another summer fruit, see headnote)

¾ cup (110g) almond flour

½ cup (65g) all-purpose flour

1 ½ teaspoons baking powder, preferably aluminum-free

¼ teaspoon salt

1 ¼ cups (250g) granulated sugar

5 ounces (140g) unsalted butter, at room temperature

2 large eggs, at room temperature

1 teaspoon vanilla extract (or ½ teaspoon almond extract)

1 ½ tablespoons coarse granulated brown sugar, such as tubinado sugar (or granulated white sugar)

Directions at davidlebovitz.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer