John Myers
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Plum Liquorice Cake with Lime Topping
The perfect plum liquorice cake with lime topping recipe with a picture and simple step-by-step instructions.
Plum licorice cake
- 300 g Plums
- 120 g Butter
- 3 Eggs
- 110 g Sugar
- 1 pinch Salt
- 1 tsp Ground liquorice
- 1 go. tsp Baking powder
- 300 g Flour
- Cinnamon
- 2 tbsp Rum
Lime toping
- 50 g Soft butter
- 100 g Cream cheese
- 70 g Powdered sugar
- 1 Lime, zest and juice
Plum licorice cake
- The evening before, pit the plums and cut into small cubes, marinate with 10 g sugar, a pinch of cinnamon and the rum and leave to stand in the refrigerator overnight.
- On the day of baking, put the butter in a saucepan and let it become nut butter at medium temperature, then immediately remove the saucepan from the stove and let it cool for about 20 minutes.
- Then whip the remaining sugar together with the eggs and a pinch of salt until frothy and light. Then add the liquorice and stir in vigorously. Now add the nut butter and stir in vigorously. Mix the flour and baking powder and stir in spoon by spoon. Then strain the plums over a sieve and fold into the dough.
- Preheat the oven to 180 degrees and line the mold with baking paper by crumpling up the baking paper nicely and watering it well under running cold water and then squeezing it out well, so it can fit wonderfully into any shape. Shape the dough, smooth it out and bake for about 40 – 45 minutes on the middle rack (stick test).
Lime topping
- 5 sTinsche inspired me to create this topping with her recipe for cinnamon rolls or cinnamon rolls with topping. I just adapted it a bit to a cake.
- So mix the butter with the cream cheese and powdered sugar well. Then add the lime juice and the lime zest and work in, and spread on the slightly cooled, but still slightly warm cake.
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