Plum cake with plum coulis
17
Publication: NZ Woman's Weekly
31/1/2005
Cake
| 180 g | Butter |
| ¾ cup | Sugar |
| 3 | Eggs |
| ½ tsp | Almond essence |
| 2¼ cups | Flour |
| 1 tsp | Baking powder |
| 8 | Plums, fresh |
Streusel topping
| 75 g | Ground almonds |
| ½ cup | Brown sugar |
| ¼ cup | Flour |
| 50 g | Butter |
| ¼ tsp | Almond essence |
Plum coulis
| ½ cup | Sugar |
| 6 | Plums, fresh |
| ¼ cup | Water |
Directions
- Preheat oven to 180C. Soften butter. Place in the bowl of a food processor with sugar. Process to combine.
- Add eggs, one at a time. Process after each addition. Add almond essence. Sift over flour and baking powder. Process to just combine.
- Halve plums and remove stones. Chop plums roughly. Add to cake mixture and pulse to just combine.
- Spread mixture into a 21cm ring tin. Sprinkle over streusel topping. Bake for 45 minutes. Cool in tin for 10 minutes.
- Cover a cake rack with baking paper. Turn cake out on to rack. Turn again, streusel side up. Serve warm with plum couli and yoghurt.
- To make streusel topping: Place almonds, sugar and flour in a bowl. Rub in butter to form a crumble. Stir through almond essence.
- To make plum couli: Wash plums and remove stones. Place plums in a saucepan with sugar and water. Slowly bring to the boil and simmer until plum flesh is soft.
- Push juice and flesh through a sieve discarding skins.
http://www.bite.co.nz/recipe/4382/Plum-cake-with-plum-coulis/
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