After a very windy walk and collecting many windfall plums, I devised, baked and posted this cake on my Instagram feed but not on my website – so here it is!
It is actually more of a pudding than a cake and extra special served with natural yogurt or vanilla ice cream.
I hope you enjoy baking and eating this seasonal cake!
Portions: Approx 8
Prep and Cook Time: Just over 1 hour
Cookware: 2lb Loaf tin – lined and a mixing bowl
Oven: 180C / Gas 4/5
- 100g butter – softened
- 125g sugar (golden caster/soft brown/light muscovado or mix)
- 2 eggs
- 125g self-raising flour (or 100g flour / 25g ground almonds or spelt flour)
- 1 tsp ground ginger
- 10 plums (approx 250g) – roughly chopped
For ginger lovers, add 20g of crystallised ginger to the plum layer
- 2 tbsp granulated or demerara sugar
- 30g almonds – chopped (easily nut-free by omitting any nuts)
Mix these two ingredients together.
In a mixing bowl, beat together the butter and sugar until creamy.
Add the eggs, beat well then slowly fold in the flour and ground ginger (and ground almonds, if using).
You will now have a thick, soft cake dough.
Spoon 2/3’s of the cake mixture into the tin. Layer with the chopped plums then spoon the remaining 1/3 of cake mixture over the plums. Smooth over and sprinkle the sugar / almond mix over the cake dough.
Pop into a pre-heated oven for 30 minutes. After 30 minutes, check the topping is not burning and cover with foil.
The cake then needs another 8 minutes.
Once golden brown and the plum juice is bubbling around tin edges, remove from the oven and allow to cool before diving in, accompanied by a blob of natural yogurt or vanilla ice cream (or non-dairy alternative).