Autumn Dessert Cake
serve with cream or ice-cream
Yield
8 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ¾ | cup |
sugar, superfine
superfine |
|
| 3 | large |
eggs
beaten |
|
| ¾ | cup |
hazelnuts (filberts)
ground |
|
| 1 ¼ | cups |
pecans
nuts, chopped |
|
| ¼ | cup |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | cups |
plums
|
*
|
| 4 | tablespoons |
lime marmalade
|
* |
| 1 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
almonds
blanched, chopped, to decorate |
|
| 2 | tablespoons |
almonds
blanched, chopped, to decorate |
|
| 2 | teaspoons |
almonds
blanched, chopped, to decorate |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 177 | ml |
sugar, superfine
superfine |
|
| 3 | large |
eggs
beaten |
|
| 177 | ml |
hazelnuts (filberts)
ground |
|
| 296 | ml |
pecans
nuts, chopped |
|
| 59 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 7.1E+2 | ml |
plums
|
*
|
| 6E+1 | ml |
lime marmalade
|
* |
| 15 | ml |
lime juice
|
|
| 3E+1 | ml |
almonds
blanched, chopped, to decorate |
|
| 3E+1 | ml |
almonds
blanched, chopped, to decorate |
|
| 1E+1 | ml |
almonds
blanched, chopped, to decorate |
|
Directions
- Stone Plums
- pre-heat oven to 180 degrees celcious
- Beat softened butter and caster sugar until light and fluffy beat in eggs and ground hazelnuts
- Stir in pecan nuts, then sift and fold in flour, salt and baking powder
- Bake for 45 minutes 6. Arrange fruit on base, bake for 15 more minutes 7. Warm the marmalade and line juice gently then brush over the fruit, sprinkle the almonds
- Chill before serving
