Updated Aug 18, 2016Chatelaine
- POSITION rack in bottom third of oven. Preheat to 400F. Line the bottom of a 9-in. springform pan with parchment. Spray with butter, then sprinkle with brown sugar. Lay plum slices, overlapping in a circle, over sugar.
- STIR icing sugar with almonds, flour and salt in a large bowl. Whisk in egg whites until combined. Gradually stir in remaining 3/4 cup butter. Scrape batter over plums, smoothing top.
- BAKE until cake is golden and a cake tester inserted into centre of cake comes out clean, about 40 min. Remove cake and let stand for 10 min. Run a knife around inside edge, then release cake from pan. Place a large cooling rack upside down on top of cake. Carefully flip over. Peel off parchment. Cool on rack, about 1 hour.
NutritionCalories 395, Protein 7 g, Carbohydrates 39 g, Fat 25 g, Fibre 3 g, Sodium 115 mg.
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