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I tried several fruity cakes this past summer with almond meal, but every one of them was a disappointment. Well, until today. The only reason I made this one is because I overlooked the ground almond ingredient. But then lucky for me I still had some ground almonds in the freezer. Because oh boy, this cake is such a delight, that we are not sharing. No, really, this is an amazing cake. If I give this one away I will be in trouble.

I made a few changes though. I wanted a hint of orange so I replaced the orange juice with apple juice and added 2 Tbsp finely grated orange rinds instead. Also I made a bit more from the white chocolate glaze. Gratefully adapted from the Passionate Cook.

Plum Cake:
3 cups chopped plums
3/4 + 1/8 cup soft butter
3/4 cup sugar
4 eggs
2/3 cup oatmeal
1/2 + 1/8 cup finely ground almonds
8 Tbsp apple juice
2-1/4 cups self-raising flour
2 Tbsp finely grated orange rinds
cooking spray

White Chocolate Glaze:
3 squares white chocolate [28g each square]
1/4 cup whipping cream

• Preheat the oven to 350F.
• Wash and stone the plums, cut them into bite sized chunks.
• Beat the butter and sugar until very fluffy.
• Beat in the eggs one at a time.
• Add the oatmeal, almonds, apple juice, flour and orange rinds and beat until fully incorporated.
• Spray a loaf pan with cooking spray.
• Fully line the loaf pan with parchment paper. Make sure the paper extends well over the pan. The paper will adhere to the cooking spray.
 • Bake for 65 - 70 minutes until a cake tester comes out clean.
• Place the loaf pan on a wire rack to cool.
• While the cake is cooling, melt the chocolate and the whipping cream in a pot on the stove, continually stirring.
• When half of the chocolate is melted, remove pot from heat and keep stirring until the residual heat melts the remaining chocolate chunks.
• Grasp onto the parchment overhangs and carefully remove the cake from the loaf pan.
• Carefully transfer the cake to a tray. [The cake is fragile]
• Now cover the bottom of a small funnel with a little piece of parchment paper and secure it with an elastic band. This will allow you to fill up the funnel without loosing any of the glaze.
• Position the funnel over the cake and remove the parchment and the elastic band.
• Move the funnel over the cake in close zigzags; drizzling the top with the white chocolate glaze.
• Let the glaze dry before slicing.



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