Recipes
EGGFREE WHEAT FLOUR RUM PLUM SPONGE CAKE RECIPE
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE ROASTE SWEET ALMOND,FAB PREMIUM OIL SOLUBLE RUM PLUM CAKE
Prep Time
:35:(HH:MM)
Serves
10-12
Baking/Cooking Time
30-35 min
Baking Temp
150°C For 40-45 min
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
Additional Categories
Eggless
INGREDIENTS
Wheat flour - 175gms Corn flour - 1tbsp Ground almond - 70gms Baking powder - 2tsp Baking soda - ¼ tsp Sugar - 175gms Pinch of salt - Butter softened - 175gms Curd - 190ml Red plums quartered/sliced and stoned - 3nos Fab Premium Oil Soluble Rum Plum Cake Flavour - 7 to 8 drops Fab Premium Oil Soluble Roasted Sweet Almond - ¼ tsp Demerara sugar - 2tbsp Chopped/flaked almonds - 3 tbsp |
METHOD
- Preheat the oven to 150°C.
- Grease ,line, flour 9" X 12" Rectangular cake tin.
- Sift the flour + corn flour + baking powder +baking soda + salt 3 to 4 times from a little height.
- In a mixing bowl add butter + sugar and beat for a few minutes , now add curd + essences/flavours and mix until mixture is smooth.
- Now add the dry ingredients to wet ingredients in 2 or 3 batches and just mix with balloon whisk along with ground almonds.
- Don't over mix.
- Spoon the mixture into prepared tin and smooth the surface with a palette knife.
- Arrange the sliced plums, skin side down, over the mixture , without pressing them in, then scatter over the flaked/chopped almonds and demerara sugar.
- Bake in preheated oven for 40 to 45 minutes/until risen and golden brown.
- Kindly adjust the temperature/timer settings as per your oven since oven to oven the settings are different.
- Cut into squares and serve warm with cream or yogurt.
- Or cool completely and serve with hot cup of coffee/tea.