Spiced Ale Cake with Roast Plum Cream
Difficulty hard
Preparation Time (mins) 25 minutes
Cooking Time (mins) 1 hour
Servings 10 portions
Spiced Ale Cake
- 165g plain flour
- 90g dark brown sugar
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 25g chopped preserved ginger
- 1 egg
- 80ml rapeseed oil
- 125ml Hillstown Ale
- 60g golden syrup
- 60g treacle
Roast Plum Cream
- 6 ripe plums
- 100g soft brown sugar
- 50ml whiskey
- 50ml water
- 1 teaspoon vanilla extract
- Pinch cinnamon
- 350ml whipped double cream
Main Instructions
- Set oven to 180oc and butter and line a 10 inch cake tin with parchment paper.
- Sift the flour, baking soda and baking powder into a bowl and mix in the spice, cinnamon, nutmeg and ginger.
- Place the egg in a bowl with the oil, water, syrup and treacle (to avoid mess with the treacle and syrup, dip a spoon into boiling water to take it out of the jar).
- Whisk together and then mix into the dry mixture to a smooth batter.
- Spoon into the tin and bake for about 35 minutes or until a skewer comes out clean.
Roast Plum Cream Instructions
- Cut the plums in half and remove the stone. Place cut side up in a baking dish and set oven to 180oc.
- Simmer the sugar, whiskey, water,vanilla and cinnamon until the sugar has dissolved. Pour over the plums, top with parchment and bake for about 20 minutes or until just cooked.
- Cool and blend to a smooth puree and pass through a sieve.
- Fold half into the cream.
- Serve with the cake and the remaining puree on the side.
Allergy AdviceThis recipe may include:
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- Cereals
- Eggs
- Milk
- Nuts
