Plum cake with cocoa

Plum cake with cocoa

Ingredients Preparation
  • 220g
    demerara sugar
  • 90g
    Muscavado sugar
  • 40g
    honey
  • 270g
    butter
  • 70g
    hazelnut and almond powder
  • 350g
    whole egg(s)
  • 60g
    Cocoa powder Selection 22
  • 270g
    weak flour
  • 6g
    raising agent
  • 150 gdrop(s)
    Cori
  • 180g
    cubes of candied oranges

Beat the butter and the sugars together with the honey until smooth.
Gradually add the egg.
Mix in the other sieved dry ingredients.
Coat the moulds with butter and then with flour.
Measure out 260 g of the mixture into each mould.
Bake at 180 ÂșC for 24 minutes.
Coat the plum cake with tempered Maragda 70% couverture and finish off with chopped candied orange.

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