Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, plum & almond cake with rosewater icing. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Plum & almond cake with rosewater icing is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Plum & almond cake with rosewater icing is something that I’ve loved my whole life. They are fine and they look wonderful.
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 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 can achieve that.
The ingredients needed to make Plum & almond cake with rosewater icing:
- Get 100 g softened butter
- Take 100 g caster sugar
- Get Grated zest of 1 lemon
- Prepare 2 eggs, beaten
- Make ready 125 g self raising flour
- Make ready 1 tsp baking powder
- Take 1/2 tsp mixed spice
- Make ready 1/2 tsp salt
- Get 30 g ground almonds
- Make ready 4 plums (approx 250-300g), stoned and chopped
- Prepare 2 tbsp flaked almonds
- Prepare 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!
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.
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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