Plum, Ginger and Almond Cakes Recipe

How to make Plum, Ginger and Almond Cakes


  1. 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.
  2. Once cool, blitz the orange in a food processor until puréed. Preheat the oven to 180°C (or 160°C fan-forced).
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the cubed plums and divide amongst the cake tins, on top of the plum slices.
  7. Bake for 25-30 minutes or until cooked through and golden brown.
  8. 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.