Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, plum & almond cake with rosewater icing. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Plum & almond cake with rosewater icing is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Plum & almond cake with rosewater icing is something that I’ve loved my whole life.
A plum is a fruit of some species in Prunus subg. Mature plum fruit may have a dusty-white waxy coating that gives them a glaucous appearance. This is an epicuticular wax coating and is known as "wax bloom". Dried plum fruits are called "dried plums" or prunes, although, in many countries, prunes are a distinct type of dried plum having a wrinkled appearance (Li hing mui for instance).
To begin with this recipe, we must first 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:
- Prepare 100 g softened butter
- Take 100 g caster sugar
- Prepare Grated zest of 1 lemon
- Take 2 eggs, beaten
- Prepare 125 g self raising flour
- Take 1 tsp baking powder
- Make ready 1/2 tsp mixed spice
- Get 1/2 tsp salt
- Make ready 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
- Prepare 1 tbsp rosewater
- Get 1 tbsp warm water
Plums belong to the same family as peaches, nectarines,. They contain many vitamins and minerals, in addition to fiber and antioxidants that may help reduce your risk of several. This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long, it isn't easy to make it in less than industrial quantities!
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.
This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long, it isn't easy to make it in less than industrial quantities! This plum cultivar is usually ripe for eating in mid- to late summer. You can use this plum in cooking as its firm flesh and sweet-sour taste adds flavor and texture to many dishes. The 'French Prune' is a type of fresh plum that is perfect for drying to make prunes.
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