lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Bake Oven Individual Chocolate Cake
Ingredients:
- 6 flour
- 4 sugar
- 1/4 baking powder
- 1 shortening
- 3/4 salt
- 1 milk
- 6
Instructions:
1. Preheat Easy Bake Oven 15 minutes
2. Mix together flour, sugar, salt, baking powder, cocoa and shortening. Stir in milk until smooth. Pour into a greased pan. Bake in Easy Bake oven for 12 to 15 minutes.
Title: Top Me-Twice Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 baking soda
- 1 salt
- 1 1/2 pineapple
- 1 vanilla
- 2 eggs
- 1/2 brown sugar
- 1/2 coconut
- 1/2 butter
- 1/2 sugar
- 1/2 vanilla
- 1/2
Instructions:
1. Preheat overn to 350.
2. In large mixing bowl, combine all cake ingredients and beat low speed till blended; beat 2 minutes more at medium speed.
3. Pour into 9 inch square pan, greased on bottom only.
4. Prepare Topping by combining all ingredients; sprinkle over cake.
5. Bake 45 to 50 minutes or until top springs back when lightly touched in center.
6. Just before cake is done, prepare Sauce by melting butter in saucepan; blend in remaining ingredients.
7. When cake comes out of oven pour sauce over warm cake.
8. Cool.
9. Best served the same day it is made.
Title: Raw Vegan Oreo Cookies
Ingredients:
- 1 dates
- 1/4 vanilla extract
- 4 coconut butter
- 1 vanilla
- 2 lemon juice
- 1/3 tahini
- 2/3
- 1
- 1/2
- 2
- 1
Instructions:
1. For the Cookie: Blend the ingredients in a blender until it becomes dough-like and sticks together. Flatten out dough and cut out round shapes. You may want to coat your hands or whatever cookie cutter you are using in some nut flour to prevent it from sticking. Place cookies in dehydrator and dehydrate at 105 degrees until crispy, about 4-5 hours.
2. For the Filling: Blend ingredients in a small bowl. Spread on half of the cookies, cover with the remaining cookies, and place in the fridge to harden, about 10-15 minutes. Serve with almond milk. YUM!
Title: Citrus Key Lime Cake
Ingredients:
- 1 sugar-free lime gelatin
- 1 canola oil
- 1 1/2 eggs
- 5 confectioners' sugar
- 1/2 lime juice
- 4 confectioners' sugar
- 1/2 butter
- 1 cream cheese
- 1/2 vanilla
- 8
- 1
Instructions:
1. Mix cake mix, jello, oil, eggs, and orange juice.
2. Beat 3 minute at medium speed.
3. Pour into 3 greased cake pans or 13x9 greased pan.
4. Bake at 350 for 25-30 minute for cake pans and 35-40 minute for 13x9.
5. Mix confectioners' sugar and lime juice.
6. Pour over warm layers or 13x9 cake.
7. Mix sugar, butter, cream cheese and vanilla and cream together with mixer.
8. Frost cake when cooled and enjoy!
Title: Moist Chocolate Cake
Ingredients:
- 225 butter
- 100 dark chocolate
- 150 water
- 300 plain flour
- 2 baking powder
- 275 soft brown sugar
- 150 sour cream
- 2 eggs
- 200 dark chocolate
- 6 water
- 3 butter
- 1
Instructions:
1. prepare a 33/20cm/13x8inch cake tin with baking parchment.
2. In a saucepan melt the butter, chocolate and water over a low heat, stirring frequently.
3. sieve the flour and bake powder in a mixing bowl and stir in the sugar.
4. pour the hot chocolate liquid into the bowl and then beat well until everything is evenly mixed.
5. stir in the soured cream, followed by the eggs.
6. pour the cake mixture in the prepared tin and bake at 190oC/mark5 for 40/45 mins leave to cool and then turn out on a wire rack until cooled completely.
7. To make the frosting, melt the chocolate with the water over a very low heat, stir in the cream and remove from heat.
8. Stir in the chilled butter.
9. Pour the frosting over the cooled cake.
10. It can get a bit messy but at least it tastes good.
11. this will then set and you can cake decorate for whatever your occasion.
Title: Dreamy Strawberry Layer Cake
Ingredients:
- 1 strawberry gelatin
- 1 all-purpose flour
- 2 cold water
- 1/2 eggs
- 4 frozen sliced strawberries
- 5 canola oil
- 3/4 butter
- 1/2 icing sugar
- 1 frozen sliced strawberries
- 5 vanilla extract
- 1/2 fresh strawberries
- 12
Instructions:
1. Preheat oven to 350F; grease and flour two 9-inch cake pans and set aside.
2. In a large mixing bowl, combine the cake mix, gelatin, flour, water and eggs, and beat with mixer for 2 minutes.
3. Add 5oz. of the strawberries with syrup to batter and beat 1 minute more; then add oil and beat for an additional minute.
4. Pour batter into prepared pans and bake in preheated oven for 25 to 35 minutes.
5. Remove from oven, let cool in pan for 5 minutes, then remove from pans and place on a rack to thoroughly cool.
6. When cake has cooled, frost with Strawberry Frosting, making a 2-layer layer-cake, putting frosting between both layers, on sides and on top.
7. Garnish top with fresh strawberries, if desired.
8. To make frosting, beat the butter in a large mixing bowl, with electric mixer, until smooth.
9. Beat in icing sugar, alternating with 5oz. of strawberries and syrup, until smooth.
10. Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency.
Title: Chocolate Brownie Baklava
Ingredients:
- 1 unsalted butter
- 2 sugar
- 4 bittersweet chocolate
- 2 eggs
- 1 vanilla extract
- 1/4 all-purpose flour
- 3/4 fine sea salt
- 1/4 phyllo dough
- 1/4 vanilla ice cream
- 5 pecans
- 1/2
- 4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour a 9 x 13 pan.
3. Place softened butter in a large bowl or the bowl of an electric mixer, and whisk until it is pale yellow and light.
4. Add sugar and whisk till light and luffy.
5. Whisk in cooled chocolate, then add the eggs 1 at a time, whisking after each addition.
6. Whisk in Vanilla and liquer.
7. Sift in the flour, cocoa, and salt and fold in until combined.
8. Transfer the batter to the prepared baking pan, smoothing it out evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will still be very moist in the center.
9. Allow brownies to cool 4-6 hours, but overnight is best.
10. When you are ready to make the baklava, preheat the oven to 375°F.
11. Brush the phyllo sheets with clarified butter and stack them.
12. Cut phyllo sheets into 4 (6 inch) squares.
13. Brush one side of the 4 squares with caramel sauce and sprinkle with half of the chopped pecans.
14. Cut the brownies into 3-inch squares and place one on each fillo square. (you will have leftover brownies).
15. Fold phyllo sheets around the brownie like an envelope, brush them with clarified butter, and place them seam-side down on a baking sheet.
16. Bake until golden brown, about 4-5 minutes.
17. carefully place on plate with a scoop of ice cream. Cover in carmel sauce, chocolate sauce, and pecans.
Title: Lemon Blueberry Pudding Cake
Ingredients:
- 1 water
- 1 canola oil
- 3 powdered sugar
- 1 boiling water
- 1/3 sugar-free lemon gelatin
- 2 lemon zest
- 1 lemon juice
- 1
- 2
Instructions:
1. Preheat oven to 375°F Lightly spray a 9-inch by 13-inch cake pan with cooking spray.
2. Spread pie filling on bottom of pan.
3. In a large bowl, combine cake mix, egg whites, water and oil. Whisk until very smooth. Pour over pie filling.
4. Add gelatin to boiling water, stir until dissolved. Stir in lemon juice and zest.
5. Pour evenly over top of cake batter.
6. Bake 35-40 minutes or until tester comes out clean. Let stand 10 minutes.
7. Sprinkle with powdered sugar. Serve warm with whipped topping, if desired.
Title: Bishop's Cake
Ingredients:
- 1/2 - 1 sweet butter
- 2 sugar
- 2 unbleached all-purpose flour
- 1 fresh lemon juice
- 1 vanilla
- 5 eggs
Instructions:
1. Preheat oven to 350 degrees; grease& flour 10-inch bundt pan.
2. Cream butter& sugar until fluffy.
3. Add flour to butter mixture; stir just enough to blend.
4. Add lemon juice& vanilla; stir well.
5. Add eggs, one at a time, mixing well after each.
6. Pour batter into prepared pan.
7. Bake for 1 hour and 15 minutes.
8. Cool in pan for 10 minutes, then remove and cool completely.
Title: Nusstorte (Nut Cake)
Ingredients:
- 6 eggs
- 1 sugar
- 1 1/2 walnuts
- 3/4 flour
- 1/4 butter
- 1 1/2 ground walnuts
- 1/2 sugar
- 1/3 milk
- 2 rum
- 1 heavy cream
- 2 powdered sugar
- 1 rum
Instructions:
1. Beat eggs, gradually adding the sugar, and continue beating until light and fluffy. Mix in the nuts and flour only until blended, then fold in the cooled, melted butter.
2. Turn into a greased and floured 9-inch springform pan and bake in a 325 degrees F oven for 40 to 60 minutes, or until cake tests done. Cool cake for about 15 minutes, then remove from the pan and cool on a rack.
3. While cake is cooling, stir all of the filling ingredients together over medium heat until smooth, and let the mixture come to a boil. Cool.
4. When the cake is cold, split it in half and fill with filling mixture. Replace top layer.
5. Whip cream until very thick, and add sugar and flavoring. Spread on cake or use a pastry bag with a fluted tube and your imagination.
Title: Oatmeal Cake
Ingredients:
- 1 1/4 boiling water
- 1 quick oats
- 1 1/2 all-purpose flour
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 1/2 butter
- 1 brown sugar
- 1 granulated sugar
- 1 vanilla
- 2 eggs
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 9 X 13 inch baking pan.
3. In a medium bowl, pour boiling water over quick oats and stir. Let sit to cool.
4. In another medium bowl, mix together flour, salt, baking soda and cinnamon. Set aside.
5. In a large bowl, cream together sugars and butter.
6. Add vanilla, and eggs, one at a time.
7. Stir in oat mixture and dry ingredients until blended.
8. Pour batter into the prepared baking pan.
9. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
10. Place pan on wire rack to cool. After 15 minutes, remove from pan and continue cooling on rack.
11. Cool at least 10 or 15 minutes more if serving warm.
12. Cool at least an hour or until cake is cool to the touch before icing or frosting cake.
13. Cover and refrigerate leftover cake.
Title: Apple and Pecan Cake
Ingredients:
- 1 oats
- 1/2 bicarbonate of soda
- 1 allspice
- 1 brown sugar
- 2 pecans
- 1/2 egg
- 1/3 apples
- 1
- 2
Instructions:
1. Preheat oven to 180 degree Celsius.
2. Lightly grease and line a 20cm cake tin and line with baking paper.
3. In a bowl combine the flour, oats, bicarbonate of soda, allspice, sugar and pecans.
4. Make a well in the centre and then add the oil and egg and then the apples and combine all ingredients well together.
5. Pour mix into the prepared tin and cook for 35 minutes until golden brown.
Title: Nannys Lemon Cake Filling
Ingredients:
- 3 flour
- 1 sugar
- 1 1/2 butter
- 3 lemons, juice and zest of
- 2 hot water
- 1
Instructions:
1. Mix all ingredients in blender include zest from lemons.
2. Cook on top of a double boiler until thick.
Title: Easy Marble Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 butter
- 4 eggs
- 3 vanilla
- 3 baking powder
- 2 baking soda
- 16 sour cream
- 1/4 sugar
- 1 cinnamon
- 12 walnuts
- 1/2 - 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour 9x12 baking dish. Mix all ingredients together in large bowl. Pour mixture into baking dish.
2. For topping:
3. Blend all topping ingredients together in bowl. Sprinkle on cake, then swirl once with knife. Bake 45 minutes to 1 hour.
Title: Italian Cream Cake
Ingredients:
- 2 cake flour
- 1/3 butter
- 1 -4 sugar
- 2 cake flour
- 2 baking soda
- 1 salt
- 1/4 low-fat buttermilk
- 1 pecans
- 1/4 vanilla extract
- 1 eggs
- 1 butter
- 6 low-fat cream cheese
- 1 powdered sugar
- 1/2 vanilla extract
- 3 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Coat bottoms only of 2 9" round cake pans with cooking spray.
3. Line bottoms of pans with wax paper. Coat wax paper with cooking spray and dust with 2 tbs cake flour. Set aside.
4. Place 1/3 cup butter in a large bowl and beat with mixer until creamy.
5. Gradually add sugar, beating well.
6. Add egg yolks, one at a time, beating well after each.
7. Lightly spoon w cups flour into dry measuring cups and level with knife.
8. Combine 2 cups flour, baking soda and salt, stir well.
9. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour.
10. Stir in pecans, coconut extract and 1 tsp vanilla.
11. Beat egg whites with a mixer at high speed until stiff peaks form, being careful not to overbeat.
12. Fold egg whites into batter, pour batter into prepared pans.
13. Bake for 23 minutes or until a toothpick inserted in center comes out clean.
14. Cook in pans for 5 minutes on wire racks. Loosen cake layers from sides of pans and remove from pans.
15. Remove and discard wax paper. Cool completely.
16. To prepare frosting:
17. place 1 T butter and cream cheese in a large bowl.
18. Beat with a mixer at high speed until fluffy.
19. Gradually add powdered sugar , beating at low speed until smooth. Do not overbeat.
20. Add 1 tsp vanilla, beat well.
21. Place 1 cake layer on plate. Spread with 1/3 of frosting.
22. Top with other cake layer and spread remaining frosting over top and sides of cake.
Title: Banana Split Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 margarine
- 1 coconut
- 1/2 banana
- 1
- 1/2
Instructions:
1. Spread the strawberry pie filling in a greased 9x13 inch cake pan*.
2. Spoon on the pineapple, then the dry cake mix, then the margarine.
3. Top with coconut and crushed nuts.
4. Bake at 325 degrees for 60-75 minutes. Serve warm or cold.
5. Before serving, top individual pieces with sliced bananas, whipped cream, and chocolate syrup.
Title: Rice Krispies Treats
Ingredients:
- 12 peanut butter
- 1
- 6
Instructions:
1. Combine butterscotch bits and peanut butter in large saucepan. Stir.
2. over low heat until smooth. Remove from heat. (can also be melted in microwave).
3. Add cereal and stir until well coated. Press mixture evenly into buttered.
4. 9 x 13 pan. Chill until firm. Cut into squares.
5. Sometimes I press it into an 8 x 8 inch pan instead. It make the squares thicker but of course there is not as many. DH really likes this way.
Title: 32K Caramel Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 salt
- 1 brown sugar
- 3/4 butter
- 3 eggs
- 2 carrots
- 1/2 pecans
- 10 icing sugar
- 3 brown sugar
- 3 milk
- 3 -4 butter
- 1/4 chocolate chips
- 15
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 350 degres F.
2. Spray two 8" round pans throughly with cooking spray.
3. Sift the flour, baking powder and salt together and set aside.
4. Melt the 3/4 cup butter and 10 caramels, until liquid and integrated.
5. I usually do this in the microwave but it can be done stovetop.
6. Do not burn.
7. Mix the brown sugar and the caramel butter mixture with an electric mixer until well integrated.
8. Add the eggs one at a time and beat well, until smooth and lighter in colour.
9. Mix in the flour mixture until blended and then beat at high speed for three or four minutes until batter is smooth and light in colour.
10. Mix in the carrots and pecans until well blended and spread evenly between the two cake pans.
11. Bake for about 30 minutes until browned and just pulling away from the sides of the pan.
12. Cool cakes on racks.
13. Melt 1/4 cup butter, 3 tablespoons brown sugar and 15 caramels until smooth (about 2 minutes in microwave, don't forget to stir!) Mix the melted caramels with the icing sugar and 3 tablespoons milk with an electric mixer until smooth.
14. If required add an extra tablespoon milk to reach a good consistency for the icing.
15. Spread icing on top of one cake layer, top with the other layer and cover sides and top evenly with the remaining icing.
16. Melt the butterscotch and chocolate chips together (about 1 minute in microwave) stir well until smooth (heat longer if required).
17. Spread a thin layer of chocolate mixture over the top of the cake (if desired let a bit drip down the sides as decoration).
Title: White Chocolate & Cherry Bread Pudding
Ingredients:
- 2 unsalted butter
- 4 eggs
- 1 half-and-half cream
- 1 light brown sugar
- 1 pure vanilla extract
- 1 ground cinnamon
- 1/2 white chocolate chips
- 6 dried cherries
- 1
Instructions:
1. Generously coat a 9 x 13 baking dish with 2 T.
2. butter and set aside.
3. Beat eggs with a wire whip.
4. Whisk in brown sugar, vanilla and cinnamon until smooth.
5. Add cream and half& half, stirring to blend well.
6. In another bowl, add the chips and cherries to the cubed bread.
7. Pour the liquid mixture over the dry ingredients and fold together.
8. Pour the whole mixture into the buttered dish and bake in a preheated, 350 degree oven for one hour.
9. Let cool 10-20 minutes before serving.
Title: Pinwheel Cookies
Ingredients:
- 1 butter
- 1 1/2 light brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 flour
- 3 old fashioned oats
- 1 baking powder
- 2 dried figs
- 2 cranberries
- 1 water
- 1/2 sugar
Instructions:
1. Dough: In a mixer, beat butter and sugar for one minute, then add in egg, egg yolk, and vanilla. Mix until smooth. Add dry ingredients.
2. Divide dough into two balls. Place one ball on waxed paper and press into a flat square. Place waxed paper on top and roll from the center out to form a rectangle. Repeat with second piece of dough. Chill dough for 30 minutes.
3. Fruit Filling: In a medium saucepan, bring water, sugar, and dates to a boil. Reduce heat and simmer for 15-20 minutes. Stir until thick and smooth. Remove filling from heat and let it cool to room temperature.
4. Roll dough out to 1/4-inch thickness. Remove top layer of waxed paper. Spread half the fruit filling in an even coat over the dough 1/2-inch from the edges.
5. Roll into a tight, long roll. Wrap dough in waxed paper and refrigerate for one hour. Repeat with second roll of dough.
6. Preheat oven to 350. Grease a cookie sheet with butter. Slice into 1/2-inch rounds and place on cookie sheet about 1-inch apart. Bake for 10-12 minutes. Let the cookies cool; store in an airtight container.
Title: Sweet Potato Jelly (agar)
Ingredients:
- 200 sweet potatoes
- 200 low-fat coconut milk
- 20 agar-agar
- 100 sugar
- 750 water
- 1 salt
- 2 screwpine leaves
- pandan extract
Instructions:
1. Steam sweet potatoes until soft.
2. Combine the sweet potatoes and coconut milk in a blender.
3. Strain mixture through a fine sieve.
4. Combine agar-agar powder, sugar, water and pandan leaves in a saucepan and bring to a boil until agar-agar dissolves.
5. Stir in pureed sweet potato and coconut mixture and simmer over low heat.
6. Add a pinch of salt and pour the jelly mixture into a wet tray or mold.
7. Leave aside at room temperature to set, then chill well before cutting into desired shapes.
Title: Raisin Crunch Cookie Mix (recipe in a Jar )
Ingredients:
- 1 brown sugar
- 1/2 white sugar
- 1 1/4 flaked coconut
- 1 raisins
- 1/2 quick oats
- 1/2 flour
- 1 1/2 baking soda
- 1 baking powder
- 1
Instructions:
1. Sift together flour, baking soda and baking powder, this will be the last layer in the jar.
2. Starting with the brown sugar layer ingredients in the jar in order given.
3. Press each layer firmly in place before adding next ingredient, this is a very important step because if one ingredient isn't packed before you put the next layer in it will sift through the last layer.
4. Recipe to attach to jar:
5. 1 jar of cookie mix.
6. 1 cup softened butter.
7. 1 egg slightly beaten.
8. 1 teaspoons vanilla.
9. Empty cookie mix in large mixing bowl; stir to combine.
10. Add 1 cup softened butter, 1 egg slightly beaten and 1 teaspoons vanilla; mix until completely blended.
11. Roll dough into walnut-sized balls.
12. Place 2 inches apart on a lightly greased cookie sheet.
13. Bake at 350º for 10 to 12 minutes or until edges are lightly browned.
14. Cool 5 minutes on baking sheet.
15. Remove to wire racks to cool completely.
16. Yield: 3 to 4 dozen.
Title: Nummy Namma Choc-Oat Chip Cake
Ingredients:
- 1 granulated sugar
- 1 butter
- 2 eggs
- 1/2 buttermilk
- 1 banana
- 1 vanilla extract
- 2 all-purpose flour
- 1 oats
- 1 1/2 baking soda
- 1/2 salt
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and lightly flour a 9 x 13-inch baking pan.
3. In a large mixing bowl combine sugar, margarine and eggs, then stir in buttermilk, bananas and vanilla extract.
4. In another bowl combine flour, oats, soda and salt, and then mix into the banana mixture.
5. Gently stir in chocolate morsels and spread in prepared baking pan.
6. Sprinkle with walnuts.
7. Bake 30-35 minutes.
8. Cool completely on wire rack.
9. Keeps quite awhile in the refrigerator.
Title: Strawberries With Orange Scented Shortcakes and Orange Cream
Ingredients:
- 4 -5 strawberries
- 1/3 berries
- 1/3 sugar
- 2 vanilla
- 1 lemon juice
- 1 1/4 flour
- 3 -5 sugar
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 3 butter
- 1 orange zest
- 1 vanilla
- 1/2 low-fat buttermilk
- 1 fat free sour cream
- 3 low-fat sour cream
- 2 sugar
- 1 orange zest
- vanilla
Instructions:
1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher (or a blender). Stir in the rest of the strawberries. Cover and chill.
2. Preheat oven to 425°.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or 2 knives (I use my fingers) until mixture resembles coarse meal. Add buttermilk, vanilla and orange zest stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into round flat shape and cut dough into 6 triangles. I like to sprinkle a little sugar on top for the twinkle. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until a toothpick comes out clean. Cool on a wire rack. Meanwhile whip the Orange Creme ingredients together.
5. Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon a generous amount strawberry mixture over each bottom half. Top with shortcake tops; spoon more strawberry mixture over each top. Top each serving with orange crème; garnish with a thin orange slice or mint leaves for beauty. This recipe is easily doubled.
6. PS The Recipzaar program put this together really strange and I can't seem to fix it. They make the three different processes look as one. So realize that there are the Strawberries, the Shortcakes and the Orange Creme.(they spelled it oranges creme) Thank you.
Title: Plum Orange and Almond Cobbler
Ingredients:
- 3 plums
- 4 all-purpose flour
- 1 cinnamon stick
- 1 oranges
- 2 self-raising flour
- 2 salt
- 10 baking powder
- 1/4 butter
- 1 plain yogurt
- 3 milk
- 4 vanilla extract
- 150
- 4
- 1
- 1/3
Instructions:
1. Heat the oven to 400 degrees F.
2. Mix together the plums, 4 oz. sugar, all-purpose flour and cinnamon in a large baking dish.
3. Splash over the juice squeezed from the two oranges, cover with foil, and bake for 30 minutes, until the fruit has softened.
4. Meanwhile, mix the ground almonds, orange zest, self-raising flour, salt and baking powder in a food processor, then add the butter and pulse until thoroughly mixed.
5. Pulse in the sugar.
6. Warm the yogurt, milk and vanilla together in the microwave for 1 minute or in a pan. It should be hot and may look a bit lumpy.
7. Add the flour mixture in the food processor and pulse until thoroughly combined. The mixture should be a bit stiff but spoonable.
8. Take the plums from the oven, uncover, then top with 6 big spoonfuls of batter.
9. Top with the sliced almonds and a bit of coarse sugar.
10. Bake for 30 to 35 minutes until the topping is golden and the fruit bubbles underneath.
11. Sprinkle with more sugar to serve.