Monday, 13 June 2016

A dash of ginger makes a Plum job

Plum and Ginger Cake
I love to see Plums appearing at the market since it gives me a chance to make this delicious cake. As always a dash of ginger gives it an extra kick.
 Plum and Ginger Cake
6 plums
2 eggs
4oz/110g caster sugar
5oz/150g yoghurt
2fl oz/50ml vegetable oil
5oz/150g self raising flour
1tsp baking powder
1 tsp ginger
1 tbsp demerara sugar

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. Pudding or cake - what do you think?

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