Serve this easy-to-make cake warm as dessert, or cold with tea or coffee. I have made it parev but you can substitute milk and butter if preferred. Apples or pears work as an alternative to plums. It also freezes well, so it's worth making a couple to keep one for another time.
Serves: 8
Preparation: 25 minutes
Cooking: 1 hour
Ingredients
● 250g plain flour
● 1½ tsp baking powder
● ½ tsp bicarbonate of soda
● 2 tsp ground cinnamon
● 1 tsp ground ginger
● 2 eggs
● 240ml almond milk/soya milk
● 180ml golden syrup
● 30g clear honey
● 125g margarine
● 100g muscovado sugar
● 400g plums, stoned and sliced
● 5 tbsp plum/apricot jam
Method
● Line and grease a 23cm round cake tin with baking parchment.
● Preheat the oven to 170°C (150°C) fan.
● Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a large mixing bowl.
● In a separate bowl, lightly whisk the eggs and milk together.
● Warm the golden syrup, honey and margarine in a saucepan over a low heat.
● Stir in the sugar and keep on a low heat until the margarine and sugar have melted together.
● Remove from the heat and leave to cool a little before pouring the warm syrup mixture into the bowl with the flour mixture and stirring well. Add the whisked egg mixture and mix again until just combined.
● Transfer to the prepared cake tin and arrange the sliced plums evenly over the surface.
● Bake for about an hour, checking after 40 minutes. Cover with foil if the cake starts to burn.
● Gently melt the jam either in the microwave or in a saucepan set over a medium heat and brush the cake liberally with it.
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