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Autumn Dessert Cake

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Submitted by GuyPrimrose

serve with cream or ice-cream

YIELD

8 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

½ 118
CUP ML BUTTER
softened
¾ 177
CUP ML SUGAR, SUPERFINE
superfine
3 3
LARGE LARGE EGGS
beaten
¾ 177
CUP ML HAZELNUTS (FILBERTS)
ground
1 ¼ 296
CUPS ML PECANS
nuts, chopped
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
3 7.1E+2
CUPS ML PLUMS *
4 6E+1
TABLESPOONS ML LIME MARMALADE *
1 15
TABLESPOONS ML LIME JUICE
2 3E+1
TABLESPOONS ML ALMONDS
blanched, chopped, to decorate
2 3E+1
TABLESPOONS ML ALMONDS
blanched, chopped, to decorate
2 1E+1
TEASPOONS ML ALMONDS
blanched, chopped, to decorate

Directions

  1. Stone Plums
  2. pre-heat oven to 180 degrees celcious
  3. Beat softened butter and caster sugar until light and fluffy beat in eggs and ground hazelnuts
  4. Stir in pecan nuts, then sift and fold in flour, salt and baking powder
  5. 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
  6. Chill before serving
* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 397 72% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 256mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 2%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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