Ingredients
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170 grams butter, softened
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1/2 cup caster sugar
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3/4 cup brown sugar
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3 eggs
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1 teaspoon vanilla essence
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170 grams standard flour
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1 teaspoon baking powder
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3 tablespoons cream
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300 grams tinned plus, chopped into 2cm pieces, stones removed
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pinot noir icing (recipe below)
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crushed dehydrated plums (optional), to garnish
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dried edible rose petals (optional), to garnish
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125 grams cream cheese, softened
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75 grams butter, softened
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180 grams icing sugar
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1 teaspoon vanilla extract
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2 tablespoons pinot noir
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1 teaspoon dehydrated plum powder
We promise you, these pretty cakes with fruity pinot noir and plum-flavoured icing really do taste as incredible as they look.
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Preheat the oven to 180C.
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For the Plum Cakes: In a food processor or electric mixer, combine butter and sugars until light and creamy. Add the eggs one by one, mixing in between, then add vanilla essence. Sift in the flour and baking powder and beat until smooth, then add the cream. Gently fold through through plums, being careful not to mash them.
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Grease cake tins and line with baking paper. Divide cake batter between tins and bake for 20-25 minutes or until skewer comes out clean. Cool cakes in tins before gently removing.
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For the Pinot Noir Icing: Using an electric mixer, beat the cream cheese and butter until smooth. Add the icing sugar, vanilla extract, pinot noir and plum powder and beat again until icing is smooth and light in colour. Pipe icing on top of each cake in a swirled pattern, then top with crushed dehydrated plums and rose petals.
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