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The Vale of Clwyd Denbigh Plum, almond and ginger cake

The Vale of Clwyd Denbigh Plum (PDO) is a perfect pairing with ginger and almonds. This irresistible cake makes a great picnic treat and is equally delicious served for afternoon tea.

Serves 8  
 Prep 20 mins  
 Cook 50 mins

Ingredients

  • 125g butter, softened, plus extra for greasing
  • 125g dark, soft sugar
  • 2 large eggs
  • 100g self-raising flour, sifted
  • 3 tsp ground ginger
  • 1 orange, zested and juiced
  • 50g ground almonds
  • 5-6 medium-size The Vale of Clwyd Denbigh Plums (PDO), halved and stoned
  • 1 tbsp honey

Method

1.  Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the base of a deep 20cm sandwich tin.

2.  Beat together the butter and sugar until light and creamy. Add one egg and beat well, then add a spoonful of flour as you beat in the second egg.

3.  Using a metal spoon, gently fold in the rest of the flour, ground ginger, orange zest and ground almonds. If the mixture is too stiff, add the juice of the orange to make a dropping consistency.

4.  Pour the mixture into the cake tin and level with the back of a spoon. Push the plums into the mixture, skin side down. Bake for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.

5.  To glaze the cake, melt the honey in a pan and brush on top of the cake. Garnish with split almonds if you wish.

What is PGI/PDO/TSG status?
Learn more about what other food and drink from Wales has Geographical Indication (GI) status and why ‘GI’ should also stand for ‘Genuinely Iconic’.

  • 125g butter, softened, plus extra for greasing
  • 125g dark, soft sugar
  • 2 large eggs
  • 100g self-raising flour, sifted
  • 3 tsp ground ginger
  • 1 orange, zested and juiced
  • 50g ground almonds
  • 5-6 medium-size The Vale of Clwyd Denbigh Plums (PDO), halved and stoned
  • 1 tbsp honey

1.  Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the base of a deep 20cm sandwich tin.

2.  Beat together the butter and sugar until light and creamy. Add one egg and beat well, then add a spoonful of flour as you beat in the second egg.

3.  Using a metal spoon, gently fold in the rest of the flour, ground ginger, orange zest and ground almonds. If the mixture is too stiff, add the juice of the orange to make a dropping consistency.

4.  Pour the mixture into the cake tin and level with the back of a spoon. Push the plums into the mixture, skin side down. Bake for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.

5.  To glaze the cake, melt the honey in a pan and brush on top of the cake. Garnish with split almonds if you wish.

What is PGI/PDO/TSG status?
Learn more about what other food and drink from Wales has Geographical Indication (GI) status and why ‘GI’ should also stand for ‘Genuinely Iconic’.

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