CookEat Recipe
Pomegranate and Plum Ginger Cake
Pomegranate arils and plum dice are baked with ground ginger in a small round cake. The spices and baking powder are dispersed through the flour; rest the bake before cutting ten portions.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Remove the pomegranate arils; discard the peel and white membranes. Remove the plum stones and cut the flesh into 5 mm dice.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 18 cm round metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Melt 90 g butter gently, cool to lukewarm and whisk with 120 g brown sugar. Gradually beat in 120 g beaten egg, weighed without shell.
Step 4
Fold in 180 g pomegranate, 80 g plum.
Step 5
Combine 0.5 tsp ginger, 100 g all purpose flour, 2 tsp baking powder. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 30-40 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 10 portions. Serve warm from the tin, or lift out only when the bake holds together.
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