Frankly speaking, I fell in love with a deep, amazing caramel plum flavour. I can imagine now the Christmas version of this cake with plums soaked with alcohol and walnuts, but this will be soon… till December.
p.s. the best is a day after baked.
Ingredients
6 oz (165 g) dark Muscovado sugar
10 oz (280 g) wheat flour
6,5 oz (180 g) butter
2 teaspoons baking powder
3 tbsp cocoa
¼ teaspoon salt
7 oz (200 g) powder sugar
3 eggs
6,5 fl oz (180 ml) milk
3,5 0z (100 g) dark chocolate
10 oz (300 g)dried plums ( you can used frozen plums, but don’t defrost them before adding to a batter)
Method
Crumb: mix sugar with 3 tbsp butter and 1 oz (30 g) flour, put aside.
The rest of butter mix with powder sugar, add eggs.
In another bowl mix baking powder, salt, cocoa and the rest of the flour. Whisking butter add flour mixture alternating with milk and chocolate. Spoon the batter into the greased cake pan. Put the plums on top. Sprinkle the crumbs. Bake for about 60 min, at 360 F (180 oC). ( If the plums are juicy, you can bake a cake even for 80 min.). Leave the cake in an oven with open door until completely cold.
Brak komentarzy:
Prześlij komentarz