MY COOKBOOK

MY COOKBOOK
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28.9.12

PLUM CAKE WITH WHITE CHOCOLATE FROSTING


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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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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