Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, plum & almond cake with rosewater icing. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Plum & almond cake with rosewater icing is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Plum & almond cake with rosewater icing is something which I’ve loved my whole life. They are fine and they look wonderful.
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To begin with this recipe, we must prepare a few ingredients. You can cook plum & almond cake with rosewater icing using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Plum & almond cake with rosewater icing:
- Get 100 g softened butter
- Make ready 100 g caster sugar
- Make ready Grated zest of 1 lemon
- Prepare 2 eggs, beaten
- Prepare 125 g self raising flour
- Prepare 1 tsp baking powder
- Take 1/2 tsp mixed spice
- Prepare 1/2 tsp salt
- Take 30 g ground almonds
- Take 4 plums (approx 250-300g), stoned and chopped
- Prepare 2 tbsp flaked almonds
- Take 100 g unrefined icing sugar
- Get 1 tbsp rosewater
- Prepare 1 tbsp warm water
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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.
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So that’s going to wrap it up for this exceptional food plum & almond cake with rosewater icing recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
