Good Idea to Serving Extraordinary Plum & almond cake with rosewater icing

Hoping to eat Plum & almond cake with rosewater icing a top restaurant's, but for a few reasons are not able to go to restaurants. This page gonna guide you with clear ways on producing a Plum & almond cake with rosewater icing like a famous chef made.

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

To cook an extraordinary Plum & almond cake with rosewater icing, below are the ingridients required:

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

After readying the ingridients, next you are good to make your appetizing Plum & almond cake with rosewater icing by following the instructions on this section:

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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Simple tips to make Plum & almond cake with rosewater icing

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