This beautiful cake is perfect for late summertime, but even better for fall!
Components: 1 teaspoon baking powder,1/ 4 cup brown sugar,10 tablespoons butter, softened divided,3 eggs, separate the yolks from the whites,1 cup all-purpose flour,1 cup heavy cream, passion of 1 lemon,1 tablespoon hazelnut liquor (optional),1/ 2 cup pure maple syrup,1/ 4 cup milk,1 1/2 cups white entire wheat or whole wheat pastry flour,1/ 2 cup pistachios, toasted sliced,1 cup plain greek yogurt,6 plums,1/ 2 teaspoon salt, pinch of sea salt,1 teaspoon vanilla bean paste *,1 teaspoon vanilla extract
Guidelines: Heat the oven to 350 degrees F. Grease an 8-inch spring form pan and put on a baking sheet., Organize the plums in single layer in the bottom of the spring form pan. Spray the plums with brown sugar., Melt the 2 tablespoons of butter over medium heat until simply browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk the browned bits of butter off the bottom of the pan. Put the butter over the plums and place the plums in the oven for 10 minutes., Meanwhile, include the whole wheat flour, white flour, baking powder, vanilla and sea salt to a bowl, set aside., To the bowl of a stand mixer or big mixing bowl, beat the butter up until fluffy. Gradually include the maple syrup, 1 tablespoon at a time, till it is fully mixed into the butter. Beat in the lemon zest, 3 egg yolks (booking the whites for later) and the yogurt and milk till velvety and smooth, about 1-2 minutes., Include the dry components to the damp and mix till simply combined., Whisk the staying 3 egg whites in a different bowl with an electrical mixer up until soft peaks form. Gradually fold the egg whites into the batter until simply combined., Put the batter over the plums, bewaring to spread out the batter in an even layer over the plums. Attempt to not move the position of the plums., Bake for about 50-60 minutes, or till golden on the leading and baked all the method through. Remove from oven and let cool 5 minutes before removing the sides. Location a serving plate on top of the cake and invert the cake. Thoroughly eliminate the bottom of the spring form pan. if any of the plums adhere to the spring kind pan, simply position them back on the cake. Scrape any syrup left on the bottom of the pan off and onto the cake. If wanted, the cake can be drizzled with a little maple syrup for extra sweetness., To serve, sprinkle the cake with pistachios and dollop with cream (dish below). Enjoy warm or at space temp., Location the cream and yogurt in the bowl of a stand mixer and whip until soft peaks form. Stir in the hazelnut liquor, vanilla and salt. Keep cold until ready to serve.