- 220 g demerara sugar
- 90 g Muscavado sugar
- 40 g honey
- 270 g butter
- 70 g hazelnut and almond powder
- 350 g whole egg(s)
- 60 g Cocoa powder Selección 22
- 270 g weak flour
- 6 g raising agent
- 150 g drop(s) Cori
- 180 g 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 ºC for 24 minutes.
Coat the plum cake with tempered Maragda 70% couverture and finish off with chopped candied orange.