Grandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!
Preheat the oven to
200C/400F/Mark 6. Grease and line a 21cms/8 inch cake tin. Slice the plums
thinly. Beat the eggs yolks with the sugar until pale. Mix the yoghurt and oil
into the egg and sugar mixture and then add the plums. Mix the flour,
baking powder and ginger together and stir into the mixture. In a separate
bowl, whisk the egg whites until they are firm peaks. Fold into the rest of the
mixture. Pour into the cake tin. Sprinkle demerara sugar on the top and bake
for around 45 minutes.
Meryl says : Plum and Ginger Cake is at its best when served slightly
warm as a pudding but you can let it cool and serve as a cake. It will keep for
a couple of days or so – if you can resist it! What do you think?