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Autumn Dessert Cake

 

serve with cream or ice-cream
12

Yield

8

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 39772% of calories 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?

 

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