This decadent two-tiered cake is lovely to serve for morning tea or a special occasion.
Prep time: 20 minutes
Cook time: 55 minutes
Makes: 1 Cake
Equiment: We used a Kenwood Chef Sense XL mixer
Ingredients
500g | Black Doris Plums (or other plums) |
175g | Butter |
1 cup | Brown sugar |
3 | Woodland Eggs |
1 cup | Self raising flour |
1 tsp | Baking powder |
1 cup | FreshLife Ground Almonds |
80g | Dark chocolate, chopped |
Directions
- Preheat the oven to 180C. Grease and line a springform cake tin.
- Half the plums, discarding the stones. Set aside half of the plums for the top of the cake. Roughly chop the remaining plums.
- In a Kenwood Chef XL Sense mixer, add butter and sugar and beat until light and fluffy. Add eggs, beating one at a time. Sift in flour and baking powder. Stir in ground almonds. Stir in chopped chocolate and the chopped plums, then pour into the prepared cake tin. Smooth out the batter with a spatula.
- Gently press the remaining halved plums cut-side-up into the batter.
- Bake for 50-55 minutes, or until a skewer comes out clean when inserted into the middle.
- Let cool for 10 minutes before removing from the tin.
![Image / Supplied.](https://www.nzherald.co.nz/resizer/v2/KW3DHKIGKRUM4G6DTKGRATUWTI.jpg?auth=f4360c6c822cf3d08e6b6624716ac0c06daa692eef581a7d4f3930062d689075&width=16&height=11&quality=70&smart=true)
This content has been created in partnership with Fresh Fast and FreshLife.