Ginger, plum and orange cake

Ginger plum and orange cake.JPG         


250 g unsalted butter, room temperature
250 g cream cheese spread
300 g castor sugar
6 large eggs
2 navel oranges
1 lemon zest
330 – 400 g self raising flour
30 ml bottle orange juice
300 ml sour cream
500 ml yoghurt
2 Tsp baking powder
2 Tsp ground ginger powder
1 Tsp bicarb soda
1 Tsp vanilla essence
1/2 Tsp fine sea salt
5 cubes of crystallised ginger
5 cubes of glazed plums
3 cubes of glazed ginger


lemon thyme leaves


Preheat the oven to 170 C. Grease a 10″ round chiffon cake pan.

Put oranges in saucepan with cold water, bring to boil 1 hour. After 1 hour drain the water, and fill with cold water and bring to boil further for 1 more hour. Drain the water and let oranges to cool; then cut in wedges and remove pips. Dump everything oranges skins, pith’s, fruits into food processor and blitz them with crystallised ginger, glazed plums and glazed ginger. Set aside for later.

Place the flour, baking powder, bicarbonate soda, ground ginger and salt into a bowl and and mix well. Cream butter, vanilla, cream cheese and sugar until light and fluffy. Add in eggs, one at a time, beating well before each addition, if necessary adding a spoonful of flour with the last egg to prevent mixture from curdling.

Mix in orange, plums and ginger pulps. Add the flour (330 g)first and mix well, then slowly mix in the orange juice. Check the consistency of the batter; you might need extra flour if too watery. Scrape the batter into the prepared pan and bake in the preheated oven for 1 and a half hour or until skewer inserted into cake, comes out clean.

If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminium foil and turn temperature to 160 C.  Leave the cake in oven and turn off oven,  after 1 hour remove from oven,  unmould unto a plate and sprinkle lemon thyme leaves on top.

Serve with chamomile tea or your choice of tea or with brew coffee.


Note: Oven temperature vary. You might need more or less time. If cake too brown cover with foil after 30 minutes. I added extra flour as batter is a bit watery. Store cake in cake container once its cool completely then put in fridge until needed.