| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
4qr |
1 |
servings |
INGREDIENTS
| 125 |
g |
Plain flour |
| 125 |
g |
Brown sugar |
| 80 |
g |
Natural almonds; roughly chopped |
| 1/2 |
ts |
Cinnamon |
| 125 |
g |
Unsalted butter |
| 150 |
g |
Caster sugar |
| 1 |
ts |
Vanilla essence |
| 2 |
|
Eggs; lightly beaten |
| 150 |
g |
Plain flour |
| 1 |
ts |
Baking powder |
| 6 |
lg |
Plums; e.g. Autumn Giant |
|
|
; or President, |
|
|
; halved and sliced |
INSTRUCTIONS
ALMOND STREUSEL TOPPING
1. Grease a 22cm springform cake tin or line with Glad Bake. Pre-heat oven
to 180deg.C.
2. Place all topping ingredients in food processor and process until the
mixture resembles coarse breadcrumbs. Set aside.
3. Sift together the flour, baking powder and cinnamon and set aside. Cream
butter and sugar until light and fluffy. Add vanilla and the eggs, a little
at a time. Fold in the flour mixture until combined.
4. Spoon mixture into prepared tin. Halve plums and remove stones, then cut
into slices. Arrange slices in overlapping rows on top of cake mixture.
Sprinkle over the topping, pressing gently.
5. Bake cake for about 50-60 minutes, or until cooked when tested with a
wooden skewer. Remove from oven and rest for 10 minutes before turning our
on a cake rack to cool completely.
Converted by MC_Buster.
Per serving: 1721 Calories (kcal); 113g Total Fat; (56% calories from fat);
15g Protein; 176g Carbohydrate; 648mg Cholesterol; 661mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 21 Fat;
8 Other Carbohydrates
Converted by MM_Buster v2.0n.
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