Gingery Plum Cake Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
• For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
• Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.

Steps:

• For the plum sauce filling: Combine the plums, sugar, onions, vinegar, soy sauce, brown sugar, ginger, chile flakes and 1/2 cup water in a medium saucepan over medium heat. Bring to a low boil and cook, stirring constantly, until the plums are tender. Remove from the heat and let cool. Once cooled, transfer to a medium bowl, cover, and refrigerate overnight to firm up. (Makes 2 cups.)
• For the almond cake: Preheat the oven to 325 degrees F. Line two 8-inch round cake pans with parchment paper.
• In a stand mixer fitted with the paddle attachment, mix together the flour and eggs on low speed until fluffy. Continuing on low speed, mix in the salt, baking powder, vegetable oil, milk and almond extract until combined. Divide the batter evenly between the two prepared cake pans.
• Bake until a toothpick inserted into the cake comes out crumb-free, 30 to 35 minutes. Let cool to room temperature.
• For the ginger buttercream: In a stand mixer fitted with the paddle attachment, cream the butter and ginger on low speed until fully incorporated and smooth. Gradually mix in the confectioners' sugar until fully blended. Add the salt and milk, and mix on medium speed until the buttercream takes on a light and fluffy texture, about 5 minutes. (Makes 4 cups.)
• Spread the plum sauce on top of the first cake layer. Stack the second cake layer on top. Decorate with the ginger buttercream.

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Lightly oil and flour a removable bottom cake pan (e.g., angel food cake pan). Set aside.
• In a large bowl, beat (or whisk) together the eggs, milk and oil. Grate the zest off the lemon (use the rest for another purpose) and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. Beat well; stir in the flour and mix until a smooth batter is formed.
• Wash the nectarines and pat them dry. Cut the flesh of four nectarines into small pieces (1/3 to 1/2 inch). Add to batter and stir gently until the fruit is completely incorporated.
• Pour the batter into the prepared cake pan. Slice the remaining necarine very thin and lay the slices on the top of the cake to cover. Sprinkle with the candied ginger and the remaining 2 T sugar.
• Bake 50 to 60 (or 70) minutes until firm and golden. Remove from oven and cool completely before serving.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
• For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
• Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.