I found this lovely bottle of Galliano in the bottom of one of the cupboards and decided that I had to make a cake with it.
Galliano, as it turns out, is sweet and mostly flavoured with vanilla and anise. I decided I wanted to make it the base flavour of the cake by incorporating it into a syrup and an icing.
vanilla and anise iced honey almond plum cake
honey almond black plum cake
This cake was freehanded by using a great deal of whole numbers. It turned out surprisingly decently, though not great–a bit too wet. It is not very sweet at all because I wanted to top it with an excess of icing.
75 g spelt flour
75 g all purpose flour
50 g ground almond
1.25 tsp baking powder
115 g butter
25 g sugar
15 g honey
1 tsp vanilla extract
100 mL milk
3 black plums, chopped with sliced reserved for top of cake
Preheat oven to 350F. Butter and flour an 18-cm cake springform cake tin, and line the bottom with a piece of parchment paper.
Whisk together flours, almond, baking powder and salt.
Cream butter and sugar together with wooden spoon. Beat in honey. Switch to a wire whisk and whisk in the eggs, one at a time.
Alternate mixing the flour mixture and milk into the butter mixture. Lastly, gently fold in the chopped plum.
Scrape batter into the cake pan. Top with reserved plum slices. Bake for around 50 minutes.
honey and galliono syrup
2 tbsp honey
2 tbsp water
good splash Galliano (~ 0.5-1 tbsp)
Place water and honey in a small saucepan and bring to a boil, cooking for a minute or so to slightly reduce. Remove from the heat and stir in the galliano.
Once the cake is out of the oven, and still in the pan, brush the syrup generously over the plum slices on top of the cake and pour the remaining syrup evenly over the cake.
I think this came out a bit thinner than I wanted it to actually.
80 g icing sugar
15 g milk
1/2 tsp Galliano
Whisk everything together.
Once the cake has cooled, pour the icing over top and let it drip down the sides.