The texture of this really similar to a conventional gingerbread cake – just a wee bit chewy. A real hit of ginger from both fresh and dried spice varieties in the recipe brings a warm glow to the cake and balances really well with sweet sharp plums. We used both green and purple varieties of plums – but feel free to use any seasonal fruit!
20 plums, halved and stones removed
100 g root ginger, grated
150 g gluten free self raising flour
50 g ground almonds
100 ml sunflower or olive oil
100 g date syrup
50 ml honey
75 ml almond or soya milk
1/2 tsp ground ginger
1. Preheat the oven to 180°c . Grease a large fluted tin – Ours is 28 cm diameter.
2. In a large bowl mix together all the ingredients until well combined. Pour into the prepared tin and arrange the plums on top. Bake in the oven for 35-40 minutes until a skewer comes out clean and the cake is a rich golden colour. Leave to cool before serving
