Traybake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, demerara sugar, plum, butter, dark muscovado sugar, golden syrup, egg, milk, self-raising flour, bicarbonate of soda, ground ginger and mixed spice.
Gingery plum cake
Course: Traybake
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Egg: 2 eggs, beaten
- Milk: 200ml milk
- Butter: butter, for greasing
- Bicarbonate Of Soda: 1/2 tsp bicarbonate of soda
- Self Raising Flour: 300g self-raising flour
- Mixed Spice: 1 tsp mixed spice
- Ground Ginger: 1 tbsp ground ginger
- Dark Muscovado Sugar: 175g dark muscovado sugar
- Demerara Sugar: 2 tbsp demerara sugar
- Plum: 500g plum
- Golden Syrup: 140g golden syrup
Directions
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
- For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
- Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.
