Plum and marzipan cake

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Recipe by Rose East

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1. Preheat the oven to 180C/350FGas 4 Line and grease a 23cm round cake tin. Loose-based if possible.
2. Halve and stone the plums. Break off small round balls of marzipa and press into the indent in each half plum.
3. Beat butter, sugar, eggs, tea, flour, spices and lemon rind until well mixed.
4. Place half of the plums, skin side up on the bottom of the tin. pour over the cake mixture and press the remaining plums on top, skin side down. Bake for 1 hour, until the cake has risen evenly and is firm to the touch.
5. Leave to cool in the tin, and brush the top with the honey whilst still warm. Then tip onto wire tray. Dust with icing sugar. Can be served with greek youhourt or cream.

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  30 November 2008

  Favourites commented on this recipe

  Sounds great and I got all the ingredients out, but how much butter? Please help Susan

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• Favourites

  18 December 2008

  Favourites commented on this recipe

  Can anyone help out there? How much butter in this recipe. Susan

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Ingredients

• 1 kg ripe English plums
• 100g marzipan
• 220g light muscovado sugar
• 2 eggs
• 6 tbsps cold tea
• 250g self-raising flour
• 2 tsp ground nutmeg
• 1 1/2 tsp ground cinnamon
• grated rind of i organic lemon
• 1 tbsp honey
• Icing sugar for dusting

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Difficulty and servings

Serves 6

Preparation and cooking times

1 hour coling time

Ingredients

• 1 kg ripe English plums
• 100g marzipan
• 220g light muscovado sugar
• 2 eggs
• 6 tbsps cold tea
• 250g self-raising flour
• 2 tsp ground nutmeg
• 1 1/2 tsp ground cinnamon
• grated rind of i organic lemon
• 1 tbsp honey
• Icing sugar for dusting

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