Plum amretto cake

Name: Plum amretto cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1.5 kg Plums; 100 g Amarettini (Italian almond pastry); 250 g Butter or margarine; 200 g Sugar; 5 Eggs (size M); 5 TABLESPOONS Milk; 5 TABLESPOONS Amaretto (almond liqueur); 375 g Flour; 1 package Baking Powder; 50 g flaked almonds; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1.5 kg Plums
100 g Amarettini (Italian almond pastry)
250 g Butter or margarine
200 g Sugar
5 Eggs (size M)
5 TABLESPOONS Milk
5 TABLESPOONS Amaretto (almond liqueur)
375 g Flour
1 package Baking Powder
50 g flaked almonds
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Wash, halve and stone the plums. Put the amamrettini in a freezer bag and crumble finely with a cake roll. Stir in the eggs one by one.
2
Add milk and liqueur and stir in. Mix flour and baking powder, stir in. Stir in Amarettini. Pour the dough onto a greased baking tray and spread smooth. Spread plums on top. Sprinkle with almonds and bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes.
3
Let the plum cake cool down. Dust with icing sugar.