Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, plum & almond cake with rosewater icing. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Plum & almond cake with rosewater icing is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Plum & almond cake with rosewater icing is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook plum & almond cake with rosewater icing using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Plum & almond cake with rosewater icing:
- Take 100 g softened butter
- Make ready 100 g caster sugar
- Take Grated zest of 1 lemon
- Make ready 2 eggs, beaten
- Take 125 g self raising flour
- Get 1 tsp baking powder
- Prepare 1/2 tsp mixed spice
- Make ready 1/2 tsp salt
- Make ready 30 g ground almonds
- Make ready 4 plums (approx 250-300g), stoned and chopped
- Make ready 2 tbsp flaked almonds
- Make ready 100 g unrefined icing sugar
- Prepare 1 tbsp rosewater
- Get 1 tbsp warm water
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Steps to make Plum & almond cake with rosewater icing:
- Preheat the oven to 170C. Butter and line a loaf tin (I use shop-bought loaf tin liners. Much quicker).
- Cream together the butter and the sugar until pale and creamy, then mix in the lemon zest.
- Sift together the flour, baking powder, mixed spice and salt, then mix in the ground almonds.
- Mix the eggs into the butter/sugar in thirds - a third of the egg mixture with a small spoon of the flour mixture, a third more eggs, more flour etc.
- When all blended together, stir in the plums.
- Scrape the mixture into the loaf tin, smooth the top, then scatter over the flaked almonds.
- Bake for 50-55 minutes, testing with a skewer for doneness (I love that word). Return to the oven if a skewer comes out sticky.
- When cooked, put the tin on a rack to cool for 20 minutes before taking the loaf out of the tin.
- Sift the icing sugar into a small bowl. In a cup, mix together the rosewater and the warm water, and gradually add this to the icing sugar. Stir until you have a smooth, quite runny icing.
- Pour or drizzle the icing over the loaf and leave to set.
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