Vino Cotto Poached Plums and Almond Cake
A delicious and moist cake that is packed with gooey, jammy plum flavoured goodness for all to enjoy. It is great served warm with a dollop of cream flavoured with of a pinch of cardamom – the perfect accent to plums. Don’t forget a drizzle of the aromatic Vino Cotto syrup.
150g unsalted butter, room temperature
120g caster sugar
2 cups almond meal
2 tbs Grand Marnier or other orange liqueur
finely grated zest of an orange
1/4 teaspoon almond essence
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (75g) plain flour
almonds to sprinkle
Poach plum syrup
¼ cup caster sugar
1 cinnamon stick
2 strips orange peel, optional
4 tbsp Vino Cotto 3 or 4 small size red-fleshed plums, pitted, each cut into 8 wedges
300ml thickened cream
2 tablespoons icing sugar
1/2 teaspoon ground cardamom
Poach Plum syrup
In a saucepan add the water, sugar, cinnamon, orange peel and vino cotto. Gently heat and stir until sugar dissolves.
Cook liquid for a further 10 – 15 minutes or until liquid is thick and coats the back of a metal spoon. The syrup will thicken as it cools downs. Set aside.
Preheat the oven to 160°C.
Grease and line the base of a 24cm spring form baking tin.
Beat the butter and sugar using an electric mixer until light and creamy. Fold in the almond meal. Add the eggs one at a time until well combined. Add the Grand Marnier, orange zest, almond essence, baking powder and salt. Add the sifted flour and mix.
Pour cake mixture into prepared tin.
Gently place the plum wedges on top of the batter. Scatter with flaked almonds. Bake for 40 mins or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs.
Transfer the cake to a wire rack and allow to cool.
Whisk the cream, icing sugar and cardamom until fluffy in a bowl.
Serve the torte with a dollop of whipped cream and drizzle some syrup.