Fresh Plum and Almond Crumble Cake » Dish Magazine
This tender cake has a layer of juicy plums and a lovely nutty crumble topping – perfect for an autumn afternoon tea or serve warm as dessert with ice cream or vanilla custard.
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Ingredients
- 10 medium plums, quartered
- juice 1 orange (first zest the orange for the cake)
- ⅓ cup brown sugar
- Cake
- 115 grams butter, at room temperature
- ¾ cup caster sugar
- finely grated zest 1 orange
- 1 teaspoon vanilla extract
- 3 large eggs, size 7
- 1½ cups plain flour
- 1½ teaspoons baking powder
- 1 teaspoon each ground cinnamon and ginger
- pinch salt
- ⅓ cup plain yoghurt
- Crumble
- ¼ cup plain flour
- ¼ cup ground almonds
- 1 teaspoon ground ginger
- 2 tablespoons melted butter
- ⅓ cup sliced almonds
- softly whipped cream or mascarpone
- icing sugar, for dusting
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