Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, plum & almond cake with rosewater icing. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Plum & almond cake with rosewater icing is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Plum & almond cake with rosewater icing is something which I have loved my whole life.
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To get started with this particular 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:
- Make ready 100 g softened butter
- Get 100 g caster sugar
- Make ready Grated zest of 1 lemon
- Take 2 eggs, beaten
- Make ready 125 g self raising flour
- Make ready 1 tsp baking powder
- Make ready 1/2 tsp mixed spice
- Make ready 1/2 tsp salt
- Take 30 g ground almonds
- Take 4 plums (approx 250-300g), stoned and chopped
- Take 2 tbsp flaked almonds
- Make ready 100 g unrefined icing sugar
- Take 1 tbsp rosewater
- Take 1 tbsp warm water
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Instructions 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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