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Here are the ingridients that are needed to make a heavenly Plum & almond cake with rosewater icing:
- Provide 100 g of softened butter.
- Get 100 g of caster sugar.
- Use of Grated zest of 1 lemon.
- Take 2 of eggs, beaten.
- Take 125 g of self raising flour.
- Get 1 tsp of baking powder.
- Take 1/2 tsp of mixed spice.
- Use 1/2 tsp of salt.
- Use 30 g of ground almonds.
- Provide 4 of plums (approx 250-300g), stoned and chopped.
- Get 2 tbsp of flaked almonds.
- Provide 100 g of unrefined icing sugar.
- Provide 1 tbsp of rosewater.
- Provide 1 tbsp of warm water.
Ready with the ingridients? Below are the steps on cooking 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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