Ingredients
- Serves 12
- 500g plums
- 180g butter, softened
- 180g brown sugar
- 3 eggs
- 180g flour
- 2 tsp baking powder
- Pinch mixed spice
- 180g whole roasted almonds, finely chopped
- 80g dark chocolate, chopped into small pieces (Ocho 66%)
PLUM AND CHOCOLATE TORTE
Method
- Grease and line a 25cm round removable base cake tin
- Preheat the oven to 170C Prepare the plums, by removing the stones and cutting into bite sized pieces, set aside
- Cream the butter and sugar in an electric mixer until the mixture is creamy and light in colour
- Add the eggs one at a time, beating well in between each addition
- Sieve the dry ingredients (except the almonds) together and add to the mixture, mix well to combine
- Add the almonds, chocolate and fold through
- Finish by adding the plums and mix through
- Pour into prepared cake tin and bake for 35-45 minutes or until a skewer comes out clean
- Cool for 5 minutes in the tin before carefully removing
- Enjoy
Comments
This cake has deep flavours, deep textures and will take you on a journey to a foreign café.
Thanks to HARWARDEN ORCHARDS for providing the plums used in the demonstration at the market
Please click here if you would like to download a printable copy
