Ye Olde Tavern Life

Peach-and-Plum Saffron Almond Cake

1 1/2 cups all-purpose flour

1/4 cup almond meal (finely ground almonds)

1 1/2 teaspoons baking powder

pinch of salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

2 tablespoons turbinado sugar ("Sugar in the Raw")

3 large eggs

1 teaspoon saffron threads

1/4 cup whole milk

zest of 1 lemon

1 tablespoon pure almond extract

2 VERY ripe plums, pitted and cut into thick slices (about 1")

3 VERY ripe peaches, pitted and cut into thick slices (about 1")

1. Preheat your oven to 350 degrees. Butter and flour a 9-inch springform pan. Sift together flour, almond meal, baking powder, and salt in a small bowl and set aside.

2. Beat the softened butter and 1 cup of sugar for about 3 minutes, until light and fluffy. Beat in the eggs, 1 at a time, waiting until each is incorporated before adding the next.

3. In a small saucepan, combine the milk and saffron threads and heat until it boils then immediately turn off. Let steep for a minute or two, until the milk takes on a rich yellow hue. Let cool slightly and then pour into batter along with the lemon zest and almond extract. Incorporate well. (Note: if the batter curdles a bit, don't worry. It will fix itself once you add the flour and won't affect the final taste or texture.)

4. With the mixer on the lowest speed, add the flour mixture and mix until well blended. Spread the prepared batter into the springform pan and smooth out the top.

5. Arrange the fruit in concentric circles, alternating the peaches and plums. Use all the fruit, even if you have to layer some on top of each other to fit (the fruit will sink during baking).

6. Sprinkle the fruit and top of cake with the 2 tablespoons of turbinado sugar. Bake in oven for 1 hour, or until a tester inserted into the center of the cake comes out clean.

Let cool completely before serving.