Plum, Ginger and Almond Cakes Recipe
How to make Plum, Ginger and Almond Cakes
- Boil the whole orange in a small pan of water for 1 hour, placing a plate over it to keep it submerged. Remove from the water and set aside to cool.
- Once cool, blitz the orange in a food processor until puréed. Preheat the oven to 180°C (or 160°C fan-forced).
- Grease 8 mini loaf pans (9cm x 6cm x 3.5cm) with vegetable oil. To avoid sticking you can also line each tin with a strip of baking paper that overhangs the long sides, making the cooked cakes easy to remove.
- Pour ½ teaspoon of maple syrup into the base of each pan and top with a row of plum slices. Allow half a sliced plum per cake.
- Place the puréed orange into a mixing bowl with the almond meal, remaining ½ cup maple syrup, eggs, ginger and baking powder and stir until smooth and well combined.
- Stir in the cubed plums and divide amongst the cake tins, on top of the plum slices.
- Bake for 25-30 minutes or until cooked through and golden brown.
- Leave in tin for 5 minutes then gently turn out onto a cooling rack. Serve at room temperature.
Tip: For more texture and a stronger ginger hit, try adding some finely chopped crystalised ginger to the batter.
Optional: Swap plums for other stone fruits, such as peaches, nectarines or apricots.