Plum cake with white chocolate frosting*
(yields a 450 g loaf)
520 g plums
200 g butter (soft)
8 tbsp orange juice
120 g muscovado sugar
50 g caster sugar
50 g ground almonds
250 g self-raising flour
60 g medium oatmeal
For the frosting:
50 g white chocolate
25 g double cream
Pre-heat the oven to 170 C.
Beat the butter with the sugar until pale. Break the eggs in and beat until well incorprated. Add the almonds, orange juice, oatmeal and flour and beat until you have a smooth dough.
Wash and stone the plums, cut them into bit-sized chunks.
Line a bread tin (450 g) with baking parchment, fold the plums into the dough and pour into the tin.
Bake for 65 – 70 minutes until a metal skewer comes out clean. Rest for 20 minutes.
While the cake is cooling, melt the chocolate and cream in a pot on the stove, taking care not to burn it. When it is runney enough, Drizzle over the cake in close zig-zags widthwise, using a funnel.
Serve luke-warm, with some icecream or whipped cream, if you wish.