Plum cake with plum couli

NZ Woman's Weekly 31/1/2005

Your
Rating:

Ratings: 5.0 / 5 FROM 1

180g butter ¾ cup sugar 3 eggs ½ teaspoon almond essence 2 ¼ cups flour 1 teaspoon baking powder 8 fresh plums Soften butter. Place in the bowl of a food processor with sugar. Process

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 Couli

6	Plums, fresh
½ cup	Sugar
¼ cup	Water

Directions

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. Cut plums in half 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 at 180 degC 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.
Streusel Topping: Place almonds, sugar and flour in a bowl. Rub in butter to form a crumble. Stir through almond essence.
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.