- Aluminum Pie Pan: A classic choice for baking cakes, pies, and buckles, offering even heat distribution.
- Springform Pan: Ideal for delicate cakes that require easy removal, perfect for layered or fruited desserts.
- Stand Mixer: A versatile tool for mixing dough, batter, and other components of baked goods without manual effort.
- Digital Scale: Ensures accurate measurement of ingredients, crucial for consistent results in baking.
- Microplane Grater: For finely grating almonds or zesting lemons, essential in recipes that call for a smooth texture and flavor extraction.
- Silicone Spatula: Non-stick, heat-resistant spatulas are crucial for scraping bowls and ensuring no ingredient is wasted.
- Heavy-Duty Rolling Pin: For doughs that need to be rolled out evenly, a heavy-duty rolling pin is essential for creating consistent thickness.
- Oven Thermometer: Accurate internal temperature of your oven, which can be critical in achieving the perfect bake without guesswork.
- Cooling Rack: A wire rack allows cakes and pastries to cool evenly, preventing them from becoming soggy on the bottom.
- Glass Bakeware: For baking cakes and buckles, glass dishes withstand high temperatures evenly without warping or discoloration.
Nonstick vegetable oil spray
1/2 cup whole almonds (about 2 1/2 ounces)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup plus 4 teaspoons sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 pounds plums (about 8 medium), halved, pitted, cut into 1/2-inch-thick slices
3/4 teaspoon ground cinnamon
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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