Roasted plum, Ginger, almond cake

Instructions

1. Pre-heat oven to 180 degrees fan. *
2. First, in a roasting tin, toss plums, sugar and orange zest, spread into a single layer. Roast in the centre of pre-heated oven for 10 minutes. Leave to cool.
3. *
4. Turn down the oven to 160 fan. *
5. Butter baking tin well and line the base with a rectangle of greaseproof paper. *
6. Make the cake. In a stand mixer with a paddle attachment, cream the butter and sugar until fluffy and creamy. *
7. Add orange zest, ground ginger, salt, eggs and yoghurt. Mix again until incorporated. *
8. Add the flour, ground almonds and baking powder and mix again, just until everything is combined. *
9. Decant the cake batter into the lined tin and evenly smooth off the top. *
10. Bake for 30-35 minutes, until golden and a skewer comes out clean. Remove from the oven and leave to cool in the tin. *
11. Make the icing. In a medium bowl with an electric whisk, whip up the mascarpone, honey, double cream and ginger until thick and creamy. *
12. Artfully swirl the icing over the cold cake, using a spoon and then top with the cold roasted plums with a little of their syrup (saving the rest for serving). *
13. Serve with extra syrup! *