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Fast Guide to Cooking Perfect Plum & almond cake with rosewater icing

Hoping to dine Plum & almond cake with rosewater icing a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna help you with clear instructions on preparing a Plum & almond cake with rosewater icing like a famous chef made.

Plum & almond cake with rosewater icing

We hope you got benefit from reading it, now let's go back to plum & almond cake with rosewater icing recipe. You can cook plum & almond cake with rosewater icing using 14 ingredients and 10 steps. Here is how you achieve it.

To cook an unforgettable Plum & almond cake with rosewater icing, below are the materials needed:

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

After readying the components, next you are good to prepare your 5-star Plum & almond cake with rosewater icing by following the instructions below:

  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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Recipe : Plum & almond cake with rosewater icing

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