Italian Plum Cake

The Italian plums I prefer are small and dark-purple-skinned, with crisp amber flesh. They ripen at the end of summer, and they’re sometimes called prune or Stanley plums (How could you not love a plum called Stanley?). I used to eat them by the bagful as a kid. They make delicious jam and wonderful tarts and pies. Here they’re baked in an almond batter.