My father’s friend gave him some glazed plum. He gave it to me and I decided to use it in my cake. This is similar to my previous cake which I have recreated from Nigella Lawson’s method of cooking oranges for 2 hours until soft and blend it.
I have taken it up to the next level by adding ginger and plum. They are great combo to go with orange. Instead of olive oil. I have use butter, sour cream, yoghurt and spreadable cream cheese. This time I am making a bigger cake as it is going to be taken to a friend house-warming party with over 50 guests. I am sure there are other food and dessert too.
This cake is for people who love ginger and plum. My cake did rise up beautiful as I have wanted it. Most of the guests said the cake were delicious, super moist and indeed a crowd pleaser cake. Most of the friends did get a second helping. Let’s bake!!!!
250 g unsalted butter, room temperature
250 g spreadable cream cheese
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 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 onto 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 it’s cool completely then put in fridge until needed.