BLACK DORIS PLUM, AMARETTI, MĀNUKA HONEY CAKE
BLACK DORIS PLUM, AMARETTI, MĀNUKA HONEY CAKE
Recipe
Canned black Doris plums are a favourite ingredient of mine to use in desserts in winter time, when I long for stone fruit. They provide the most idyllic balance of acid and sweet and paired with mānuka honey and amaretti cookies in a cake, yum.
SERVES 12
For the cake
150g unsalted butter, softened
100g light muscovado, coconut or soft brown sugar
⅓ cup / 50g mānuka honey (softened in the microwave if firm)
1 tsp vanilla extract
3 free-range eggs
75g almond flour
125g all-purpose white or spelt flour
2 tsp baking powder
Pinch sea salt
½ cup unsweetened Greek yoghurt
50g crushed amaretti cookies
8 Black Doris plums, fresh or tinned, pits removed and cut in half
For the honey cream cheese icing
100g butter, softened
100g light muscovado, coconut or soft brown sugar
1∕3 cup / 50g mānuka honey
1 tsp vanilla extract
220g cream cheese
For the decorations
Handful of freeze-dried plums
3 amaretti cookies, crushed
Fresh roses, or other edible flowers (optional)
- Preheat the oven to 170C fan bake. Line 2 x 22cm cake tins with baking paper.
- In the bowl of an electric mixer, cream the butter, sugar, honey and vanilla until pale, light and fluffy.
- Beat in the eggs one by one.
- Gradually add in the almond flour, flour, baking powder and salt and mix until just combined. By hand, fold through the yoghurt, followed by the crushed amaretti cookies.
- Evenly divide the batter between the 2 cake tins and spread out to the sides. Dot in the plum halves and press them down lightly into the batter.
- Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for around 10 minutes in the pans before turning out onto a cooling rack.
- Meanwhile, make the icing. In the bowl of an electric mixer, combine the butter with the sugar, honey and vanilla and beat on high until seriously light and fluffy.
- Gradually add the cream cheese. Do not overdo this step.
- Once the cakes are completely cool, transfer one layer to your serving plate and ice this layer. Carefully place the other layer on top and ice neatly.
- Decorate with some freeze-dried plum pieces, dollops of honey, a scattering of crushed cookies and flowers if using.
- Serve at room temperature. Refrigerate in an airtight container for up to 3 days.