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Ingredients
  • subheading: Ingredients for the Cake:
  • 200 g unsalted butter, soft
  • 75g light muscovado sugar
  • 75g golden (superfine) caster sugar
  • 100g hazelnuts, skinned (I like to use Italian „round Romans“ hazelnuts, they are the best tasting ones I can get here)
  • 500g, plums (I used Italian plums)
  • 4 eggs (M), free-range or organic
  • 150 g wholemeal flour, sifted
  • 2 ½  tsp baking powder
  • ½ tsp ground Ceylon cinnamon
  • a pinch of fine sea salt
  • 150g icing sugar
  • 3 tsp freshly squeezed lemon juice
  • a pinch ground Ceylon cinnamon
  • 6 cardamom pods
  • 2 tsp sesame seeds
  • 2 tsp poppy seeds
  • 2 tsp dried rose petals, organic (I get mine from a tea merchant)
Steps
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