How To Make Plum & Almond Cake With Rosewater Icing

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Today's highlight is the plum & almond cake with rosewater icing. This enjoyable recipe is straightforward and quick to prepare.

All you need are 14 ingredients and the readiness to follow 10 easy steps.

• 100 g softened butter
• 100 g caster sugar
• Grated zest of 1 lemon
• 2 eggs, beaten
• 125 g self raising flour
• 1 tsp baking powder
• 1/2 tsp mixed spice
• 1/2 tsp salt
• 30 g ground almonds
• 4 plums (approx 250-300g), stoned and chopped
• 2 tbsp flaked almonds
• 100 g unrefined icing sugar
• 1 tbsp rosewater
• 1 tbsp warm water

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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "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.

  

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

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