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
  1. Set oven to 180oc and butter and line a 10 inch cake tin with parchment paper.
  2. Sift the flour, baking soda and baking powder into a bowl and mix in the spice, cinnamon, nutmeg and ginger.
  3. 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).
  4. Whisk together and then mix into the dry mixture to a smooth batter.
  5. Spoon into the tin and bake for about 35 minutes or until a skewer comes out clean.
Roast Plum Cream Instructions
  1. Cut the plums in half and remove the stone. Place cut side up in a baking dish and set oven to 180oc.
  2. 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.
  3. Cool and blend to a smooth puree and pass through a sieve.
  4. Fold half into the cream.
  5. Serve with the cake and the remaining puree on the side.
Allergy Advice
This recipe may include:
  • Cereals
  • Eggs
  • Milk
  • Nuts
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