Total Time

01hr 15mins

Cook Time

45mins

Prep Time

30mins

Serves

Plum & Cinnamon Chocolate Cake

Method:

Pre-heat oven to 170°C. Line a 24 cm spring form tin with silicon paper.

For the Cake

Using an electric mixer, blend the Chocolate Cake Mix, eggs, water and vanilla together on low speed for 30 seconds.

Beat for a further 5 minutes on high, then pour mixture into the prepared tin.

Evenly sprinkle the ground almonds over the top of the cake mix. (These will soak up the plum juice as they cook).

Arrange plums, cut side up, on top of the cake, starting around the outside edge working towards the centre.

Cook for approximately 40 minutes or until the cake tests cooked in the centre.

Combine the raw sugar and cinnamon. Sprinkle evenly over the cake as it comes out of the oven.

Cut into 12 even pieces. Place a portion of warm cake on a plate. Dust with icing sugar and serve with a quenelle of double cream.

Ingredients

For the Plum Cake:

200ml Water

2x Eggs

2tsp Vanilla essence

10x Ripe blood plums (halved & stoned)

60g Ground almonds

2tsp Cinnamon

100g Raw sugar

300g Double cream

Ingredients Calculator

Ingredients listed below are based on 12 servings

Amount	Measure	Ingredients	Price
For the Plum Cake
500	g	Edlyn Chocolate Cake Mix	AUD $
200	ml	Water	AUD $
2	x	Eggs	AUD $
2	tsp	Vanilla essence	AUD $
10	x	Ripe blood plums (halved & stoned)	AUD $
60	g	Ground almonds	AUD $
2	tsp	Cinnamon	AUD $
100	g	Raw sugar	AUD $
300	g	Double cream	AUD $