Preserved Lemon + Pluot Cake
Ingredients
1.5 cups flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1 tbsp rinsed + dried preserved lemon chopped into a paste
Zest of 1 lemon
1/2 cup softener unsalted butter
2/3 cup sugar
2 eggs
3/4 cup sour cream
1 tsp vanilla paste
2 tbsp brown sugar
6-8 pluots or any kind of small plum/apricot
Recipe
Preheat oven to 350. Butter and line a 9” cake pan.
Half pluots, remove the pit and set aside.
Combine dry ingredients in a medium bowl, set aside.
Cream together preserved lemon, zest, sugar and butter in a stand mixer, about 2-3 minutes.
Add eggs one at a time.
Add sour cream, vanilla, and mix until light and creamy, about 1-2 minutes. Add dry ingredients slowly until combined. Add half of the batter to the pan and spread evenly.
Sprinkle over 1 tbsp brown sugar.
Place half the pluots flesh side down into batter.
Add the remaining batter and spread evenly.
Add remaining pluots flesh side up and sprinkle with remaining brown sugar.
Bake 45 minutes until golden brown.
Let cool before removing from pan, removing parchment, then flipping back over to serve.
