Roasted plum, Ginger, almond cake
March 11, 2026
Studded with plums, this soft, spongy, fragrant cake is a welcome addition at any dessert or teatime table. Schwartz® Ground Ginger adds its signature warmth, while toasted, flaked almonds add a delicate crunch to every delicious bite.
Studded with plums, this soft, spongy, fragrant cake is a welcome addition at any dessert or teatime table. Schwartz® Ground Ginger adds its signature warmth, while toasted, flaked almonds add a delicate crunch to every delicious bite.
Key products
Instructions
Instructions
- Pre-heat oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
- 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.
- Turn down the oven to 180°C / 350°F / 160°C Fan / Gas Mark 4.
- Butter 19cm x 29cm brownie tin well and line the base with a rectangle of greaseproof paper.
- Make the cake. In a stand mixer with a paddle attachment, cream the butter and sugar until fluffy and creamy.
- Add orange zest, Ginger, Salt, eggs and yoghurt. Mix again until incorporated.
- Add the flour, ground almonds and baking powder and mix again, just until everything is combined.
- Decant the cake batter into the lined tin and evenly smooth off the top.
- Bake for 30-35 minutes, until golden and a skewer comes out clean. Remove from the oven and leave to cool in the tin.
- Make the icing. In a medium bowl with an electric whisk, whip up the mascarpone, double cream, honey and ginger until thick and creamy.
- Artfully swirl the icing over the cooled cake, using a spoon and then top with the cooled roasted plums with a little of their syrup (saving the rest for serving).
- Serve with extra syrup!
