![]() ![]() ![]() ![]() I think ginger biscuits would go particularly well here. You can still make this cake without them! Simply leave the biscuit crumb topping out altogether or use same amount of other biscuits you've got available. Lemon (juice and zest) - It adds a bit of tartness here that counteracts all the sweetness really well. Rapeseed or Olive Oil - Any mildly flavoured oil including sunflower oil will be fine here. However, if you don't have any at home this cake is still worth making! Read on regarding possible substitutions. Even my favourite Mince Pies have ground almonds in the pastry.Īmaretti Biscuits* - It is worth buying them for this cake alone! Lidl often sells them during their Italian weeks or you can easily source them online. You might have come across my Gluten-Free Orange and Almonds Cake or White Chocolate & Raspberry Blondies (both with ground almonds). Not only do they add moisture to bakes but I also simply adore the flavour. Ground Almonds - I love baking with ground almonds. If you can't get hold of Victoria plums, any other plum variety will do. Victoria Plums - the most versatile plums out there, fantastic in both sweet bakes and savoury dishes, they are simply perfect for this cake! Make sure you go for ones that are neither under or over ripe, somewhere in the middle would be good. You don't even need a food processor! Ingredients Once you've gathered all your ingredients, all you need to do is some gentle mixing, folding and plum arranging and cake will be ready for the oven. This lovely autumnal cake is so so easy to make. ![]()
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