Valley Flora

This recipe works best with Italian Plums. The brandy can be omitted, but then you'll need to melt the jam with 1 tbsp. of water before adding the plums.
 
2 tbsp red currant or seedless raspberry jam
3 tbsp brandy
1lb (about 8) Italian plums, pitted and halved
3/4 c flour, plus extra for dusting the pan
3/4 cup sugar
1/3 cup slivered almonds
1/2 tsp baking powder
1/4 tsp salt
6 tbsp butter, cut into 6 pieces, softened but still cool
1 large egg, plus 1 large egg yolk, room temp.
1 tsp vanilla extract
1/4 tsp almond extract
confectioner's sugar for serving
 
Cook jam and brandy in a 10 inch nonstick skillet over med. heat until reduced to thick syrup, 2-3 minutes. Remove from heat, place plums cut-side down in syrup. Reutrn skillet to med. heat, cook until plum sshed juices and thick syrup is again formed, about 5 min., shaking pan to prevent plums from sticking. Cool plums in pan, about 20 min.
 
Adjust oven rack to middle position and heat oven to 350. Grease and flour 9 inch springform pan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, salt; pulse to cominbe. Add butter; pulse until mixture resembles coarse sand, about 10 seconds. Add eggs, vanilla, almond extract; process until smooth, about 5 seconds, scraping bowl once if needed. Batter will be very thick and heavy.
 
Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side down, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40-50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temp, at least 30 minutes. Remove cake from pan and dust with confectioners sugar. Cut in to wedges and serve. Serves 6-8.