Bundt cake with Armagnac plums (diabetics)

Name: Bundt cake with Armagnac plums (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 250 g butter/margarine; 110 g + 70 g diabetic sweetness; 1 package Citro-back; 4 Eggs (size M); 200 g Flour; 100 g Cornstarch; 1/2 TEASPOON Cinnamon; 1 knife tip Clove powder; 2 TEASPOONS Baking Powder; 7-10 Tbsp fat + breadcrumbs; 300 g dried semi-soft pitted plums; 1 untreated lemon

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

250 g butter/margarine
110 g + 70 g diabetic sweetness
1 package Citro-back
4 Eggs (size M)
200 g Flour
100 g Cornstarch
1/2 TEASPOON Cinnamon
1 knife tip Clove powder
2 TEASPOONS Baking Powder
7-10 Tbsp fat + breadcrumbs
300 g dried semi-soft pitted plums
1 untreated lemon

Directions

1
Cream fat, 110 g diabetic sweetener and Citro-Back with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, up to 1 teaspoon, starch, spices and baking powder. Stir into the egg-fat mixture. Pour 1/3 of the dough into a greased, breadcrumbed, ring cake tin (approx. 2 litres capacity).
2
Dust the plums with 1 teaspoon of flour. Fold into the rest of the dough and spread into the mould. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Leave to cool in the tin for about 15 minutes, then turn out. Wash the lemon and rub dry. Peel the peel into strips with a julienne sharpener. Squeeze juice from 1 half. Mix 70 g diabetic sweetener and 1-2 tablespoons lemon juice. Spread the icing over the cake.
3
Peel the peel into strips with a julienne sharpener. Squeeze juice from 1 half. Mix 70 g diabetic sweetener and 1-2 tablespoons lemon juice. Spread the icing over the cake. Sprinkle lemon strips over the cake. Let it cool down