28.9.12

PLUM LOAF WITH WHITE CHOCOLATE FROSTING

I tried several fruity cakes this past summer with almond meal, but every one of them was a disappointment... until today. Oh boy, this cake is such a delight, we are not sharing. No, really, this is AMAZING! 

I made a few changes though. I wanted a hint of orange so I replaced the orange juice with apple juice and added 2 Tbsp finely grated orange rinds instead. Also I made a bit more from the white chocolate glaze. Gratefully adapted from the Passionate Cook.

PLUM LOAF WITH WHITE CHOCOLATE FROSTING
Plum Loaf:
3 cups chopped plums
3/4 + 1/8 cup soft butter
3/4 cup sugar
4 eggs
2/3 cup oatmeal
1/2 + 1/8 cup finely ground almonds
8 Tbsp apple juice
2-1/4 cups self-raising flour
2 Tbsp finely grated orange rinds
cooking spray

White Chocolate Glaze:
3 squares white chocolate [28g each square]
1/4 cup whipping cream

• Preheat the oven to 350F.
• Wash and stone the plums, cut them into bite sized chunks.
• Beat the butter and sugar until very fluffy.
• Beat in the eggs one at a time.
• Add the oatmeal, almonds, apple juice, flour and orange rinds and beat until fully incorporated.
• Spray a loaf pan with cooking spray.
• Fully line the loaf pan with parchment paper. Make sure the paper extends well over the pan. The paper will adhere to the cooking spray.
 • Bake for 65 - 70 minutes until a cake tester comes out clean.
• Place the loaf pan on a wire rack to cool.
• While the loaf is cooling, melt the chocolate and the whipping cream in a pot on the stove, continually stirring.
• When half of the chocolate is melted, remove pot from heat and keep stirring until the residual heat melts the remaining chocolate chunks.
• Grasp onto the parchment overhangs and carefully remove the loaf from the pan.
• Carefully transfer to a tray. [It will be fragile]
• Now cover the bottom of a small funnel with a little piece of parchment paper and secure it with an elastic band. This will allow you to fill up the funnel without loosing any of the glaze.
• Position the funnel over the loaf and remove the parchment and the elastic band.
• Move the funnel over the loaf in close zigzags; drizzling the top with the white chocolate glaze.
• Let the glaze dry before slicing.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!