Hi, I am Jane. Today, we’re going to prepare plum & almond cake with rosewater icing recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Plum & almond cake with rosewater icing Recipe
Plum & almond cake with rosewater icing is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Plum & almond cake with rosewater icing is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- Get 100 g softened butter
- Prepare 100 g caster sugar
- Make ready Grated zest of 1 lemon
- Take 2 eggs, beaten
- Take 125 g self raising flour
- Get 1 tsp baking powder
- Get 1/2 tsp mixed spice
- Take 1/2 tsp salt
- Prepare 30 g ground almonds
- Make ready 4 plums (approx 250-300g), stoned and chopped
- Prepare 2 tbsp flaked almonds
- Get 100 g unrefined icing sugar
- Get 1 tbsp rosewater
- Get 1 tbsp warm water
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.
So that’s going to wrap it up with this distinctive dish plum & almond cake with rosewater icing recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
