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Autumn Dessert Cake Recipe
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Ingredients : Makes 6 - 8 |
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115 g
150 g
3
75 g
150 g
50 g
5 ml
2.5 ml
675 g
60 ml
15 ml
30 ml |
Butter, softened
Caster sugar
Eggs, beaten
Ground hazelnuts
Shelled pecan nuts, chopped
Plain flour
Baking powder
Salt
Stoned plums, greengages or semi-dried
prunes
Lime marmalade
Lime juice
Blanched almonds, chopped, to decorate |
Method :
- Preheat the oven to 180oC/350oF/Gas
4. Grease a 23cm round, fluted tart tin.
- Beat the butter and sugar until light
and fluffy. Gradually beat in the eggs, alternating with the ground
hazelnuts.
- Stir in the pecan nuts, then sift and
fold in the flour, baking powder and salt. Spoon into the tart tin.
- Bake for 45 minutes, or until a skewer
inserted into the centre comes out clean.
- Arrange the fruit on the base. Return
to the oven and bake for 10-15 minutes until the fruit has softened.
Transfer to a wire rack to cool, then turn out.
- Warm the marmalade and lime juice
gently. Brush over the fruit, then sprinkle with the almonds. Allow to
set, then chill before serving.
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