Plum sand cake

Name: Plum sand cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 250 g Plums; 125 g Butter; 150 g Sugar; 2 Eggs (size M); 320 g Flour; 2 TEASPOONS Baking Powder; 250 g ripened cream; 100 ml Elderflower syrup; 6 TABLESPOONS ground hazelnuts; 4 TABLESPOONS Lilac Berry Juice; 200 g Icing sugar; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

250 g Plums
125 g Butter
150 g Sugar
2 Eggs (size M)
320 g Flour
2 TEASPOONS Baking Powder
250 g ripened cream
100 ml Elderflower syrup
6 TABLESPOONS ground hazelnuts
4 TABLESPOONS Lilac Berry Juice
200 g Icing sugar
7-10 Tbsp Grease

Directions

1
Clean, wash, halve and stone the plums. Cut the flesh into small pieces. Cream butter and sugar with the whisk of the hand mixer. Stir in eggs one by one. Mix flour and baking powder. Mix sour cream and 50 ml syrup. Alternately stir in the flour and cream mixture briefly.
2
Mix plums and 2 tablespoons ground hazelnuts and fold into the dough. Pour into a greased box form (26 cm long) sprinkled with the remaining ground hazelnuts. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Leave the cake to cool slightly while still in the tin. Turn out, soak with 50 ml syrup and allow to cool completely. Stir the lilac berry juice and icing sugar until smooth. Coat the cake with this and let it dry