Practical Method to Cooking Yummy Plum & almond cake with rosewater icing

Plum & almond cake with rosewater icing is the nomero uno that appears to many people’s thought when it arrives to a delightul dish. Today, we are going to tell you steps on cooking a appetizing Plum & almond cake with rosewater icing.

Plum & almond cake with rosewater icing

We hope you got insight from reading it, now let’s go back to plum & almond cake with rosewater icing recipe. To make plum & almond cake with rosewater icing you only need 14 ingredients and 10 steps. Here is how you achieve that.

First of all, below are the ingridients that you should ready to cook Plum & almond cake with rosewater icing:

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

After preparing the ingridients, now we are ready to make our delightful Plum & almond cake with rosewater icing:

  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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