Icing Sugar
Icing sugar can also be...
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Cakes
Joanne's French Plum Cake
15 mins
1 hours
Easy
12
Joanne, our Recipe Club Bake-Off winner used this recipe in the challenge, it is a cake that she tweaked and adapted over the years to create this delicious end result!
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- Ingredients
- Method
Ingredients
- 10 dark red plums
- 3 Tbsp Chelsea White Sugar
- 300g butter
- 1½ cups Chelsea White Sugar
- 3 eggs
- Zest of 1 orange
- 1 tsp vanilla essence
- ½ cup milk
- 1½ cups flour
- 1 cup ground almonds
- 1 tsp baking powder
- Chelsea Icing Sugar for sprinkling
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
Marion
Seems like a lot of butter in this cake, the mixture needed 30 minutes extra cooking time. Delicious though.
4
Curtis
Fantastic cake, only used 200g of marg and 1cup of sugar and still worked out well.
5
Alex Landon-Lane
I use whole skin on almonds ground in my food processor for a stronger almond flavour and more texture as they are coarser than almond meal. Also I use as many plums as I can cram in the tin...more like 25! Needs extra baking time but is delicious.
5
Aisling
Very light cake with a lovely orange flavour. I used tinned plums and they sunk to the bottom. I should have inverted the cake before serving but everyone loved it anyway.
4
Method
Preheat oven 180°C and grease a 26cm tin. Cut plums, discard stones and put into a bowl with 3 Tbsp sugar. Set aside.
Beat butter and sugar until creamy. Add eggs one at a time and then mix in zest and vanilla. Stir in milk, flour, almonds and baking powder.
Spread into prepared tin and then place plums over the top. Bake for 1 hour.
Sprinkle icing sugar on top when cool.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
Marion
Seems like a lot of butter in this cake, the mixture needed 30 minutes extra cooking time. Delicious though.
4
Curtis
Fantastic cake, only used 200g of marg and 1cup of sugar and still worked out well.
5
Alex Landon-Lane
I use whole skin on almonds ground in my food processor for a stronger almond flavour and more texture as they are coarser than almond meal. Also I use as many plums as I can cram in the tin...more like 25! Needs extra baking time but is delicious.
5
Aisling
Very light cake with a lovely orange flavour. I used tinned plums and they sunk to the bottom. I should have inverted the cake before serving but everyone loved it anyway.
4
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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How to Choose SugarFor Baking?
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