Simple Step to Making Tasty Plum & almond cake with rosewater icing

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Here are the ingridients that are needed to make a heavenly Plum & almond cake with rosewater icing:

1. Provide 100 g of softened butter.
2. Get 100 g of caster sugar.
3. Use of Grated zest of 1 lemon.
4. Take 2 of eggs, beaten.
5. Take 125 g of self raising flour.
6. Get 1 tsp of baking powder.
7. Take 1/2 tsp of mixed spice.
8. Use 1/2 tsp of salt.
9. Use 30 g of ground almonds.
10. Provide 4 of plums (approx 250-300g), stoned and chopped.
11. Get 2 tbsp of flaked almonds.
12. Provide 100 g of unrefined icing sugar.
13. Provide 1 tbsp of rosewater.
14. Provide 1 tbsp of warm water.

Ready with the ingridients? Below are the steps on cooking Plum & almond cake with rosewater icing:

1. Preheat the oven to 170C. Butter and line a loaf tin (I use shop-bought loaf tin liners. Much quicker)..
2. Cream together the butter and the sugar until pale and creamy, then mix in the lemon zest..
3. Sift together the flour, baking powder, mixed spice and salt, then mix in the ground almonds..
4. 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..
5. When all blended together, stir in the plums..
6. Scrape the mixture into the loaf tin, smooth the top, then scatter over the flaked almonds..
7. 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..
8. When cooked, put the tin on a rack to cool for 20 minutes before taking the loaf out of the tin..
9. 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..
10. Pour or drizzle the icing over the loaf and leave to set..

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