Baking | Plum Almond Ginger Summer Fruit Cake … for SRC and #baketogether

“A recipe has no soul. You, as the cook, must bring soul to the recipe.”
Thomas Keller

 Plum Almond Ginger Summer Fruit CakeWhen you hear the words “This is SO GOOD! Can I have another piece? Yummm! And another?” … you know you’ve hit a home run! That’s just what happened when I passed around this Plum Almond Ginger Summer Fruit Cake dotted with sweet yet tart plums, the end of the summer fruit here. The pre teens words were music to my tired ears, my day suddenly looking up!Plum Almond Ginger Summer Fruit CakeThe tiresome teen too abandoned her swinging diet and settled for a couple of squares. For the first time in a while she declared, “I want to take some to school!” At almost 16 years old, this summer fruit cake must have been pretty good to make her carry a snack box to school.Plum Almond Ginger Summer Fruit Cake“I’ll take 10 pieces to school”, the teen  went on to say, while the lad saw his sweet dreams literally fly out of the window! To cut a long story short, I didn’t have ’10 left for school’, so the dieting diva settled down and ate 2 more squares! The pooch ran round longingly but with little luck! She had grabbed her plum earlier! Plum Almond Ginger Summer Fruit CakeGiven my obsession with baking with fruit, I had the seasons last few plums, a longing to bake with them. This delicious cake would never have happened if it hadn’t been for my fabulous foodie friends AND the Secret Recipe Club.

The Secret Recipe Club, the brainchild of Amanda of Amanda’s Cookin’.

Secret Recipe Club'The idea behind the club – Each month you are “assigned” a participating food blogger to make a recipe from.It’s a secret, so don’t tell them you are making something from their blog! Click on the link if you want to join the fun!!

A visit to my good friend Barbara’s yummy blog Creative Culinary, my SRC assignee for August left me filled with glee! I love the way she goes with the laissez faire policy in food blogging, one that I identify with completely. She’s a GREAT gal!Plum Almond Ginger Summer Fruit CakeI hadn’t been on Twitter for ages, just the odd pop in now and again. I really miss it, my foodie friends and the exciting happenings from time to time. Life is annoyingly busy, with Mr PAB traveling throughout August, the teen facing examinations at school … and the little dog {and kids} forever HUNGRY and full of beans!I visit Creative Culinary often, more often after I was assigned the blog at SRC. Had SO MUCH bookmarked and when I returned to make a certain baked chocolate fudge, I saw this latest post. Dropped all other thoughts. Summer Fruit Cake it was going to be. A quick stop over at the delightful and large hearted Abby Dodges place had me wanting even more to #bake together! Cheers to ‘collaborative effort‘! What a sweet sounding word!

Her idea …  Here’s the twist: Instead of everyone making the exact same recipe, I propose we all start with this same basic recipe (delicious as is, I promise) and then everyone can “switch-it up” in anyway they want. You know me.. I’m just crazy about bakers adding their own person tastes and touches to my recipes. I’m a big believer in the collaborative effort – makes everything better, even chocolate.

For this month … Let’s make a single layer cake that highlights summer’s best fruit. This recipe is about as straight-forward as a cake can get – no fancy ingredients (unless YOU want ‘em),  a simple preparation and the presentation is as casual or fancy as you want to make it. OK.. so we have a recipe.. now it’s time for everyone to switch it up. Can’t wait to make and taste everyone’s Summer Fruit Cake ~ YOUR WAY!

 Plum Almond Ginger Summer Fruit CakeAbby called for changesherb, dairy, topping, streusels … bombarded us with ideas, inspiring us to think! Plums were certainly going to be the summer fruit … then I began to think pairings! Since it’s a late summer fruit cake, I introduced ginger into my recipe. As I do often, I ground in some whole almonds and reduced the flour. I love the deep texture almonds offer to the crumb, as also making it healthier.Plum Almond Ginger Summer Fruit CakeSince I don’t own an 8″ Springform tin {really strange because I seem to have bought just about everything else, or at least Mr PAB thinks so}, I reached for the loaf tin. But Canelle et Vanilles Plum Tart has remained in my mind for years, so I settled for a square tart pan. I also made a teeny Plum Almond Ginger Summer Fruit Cake in a 3″ Springform with the extra batter, just in case the bigger cake ended in disaster!Plum Almond Ginger Summer Fruit Cake I caught the batter almost firm in the tart pan after 15 minutes {was too shallow I think, so it got baked really fast}. The fruit was tart so it got an additional sprinkling of vanilla sugar prior to baking, and once done got showered with pistachio flakes and slivered ginger slices … YUM!Plum Almond Ginger Summer Fruit CakeThe ginger was subtle in the background, yet lent to the wonderful late summer flavours. Thanks to Abbys ideas, and Barbara’s twist to the cake, the mind got thinking and my freshly drained homemade quark cheese made way to replace sour cream. Plum Almond Ginger Summer Fruit CakeWhat a wonderful cake this was. It’s a great tea cake, wonderful for a snack box, ideal too for the picnic basket … and would double up as a nice dessert too if served with cream or ice cream.Plum Almond Ginger Summer Fruit CakeI have just been ‘requested’ by the kids to make another one tomorrow. I did offer a peach cake as I have a couple of peaches on hand, but the chorus sang plums! I hope I can find some in the bazaar tomorrow … the colours, flavour and texture hitting a high note in our home. Sadly I found this recipe at the end of the stone fruit season…but hey, there’s always next year!

[print_this]Recipe: Plum Almond Ginger Summer Fruit Cake
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Summary: A summer fruit cake – a great tea cake, wonderful for a snack box, ideal too for the picnic basket … and would double up as a nice dessert too if served with cream or ice cream.

Prep Time: 15 minutes
Total Time: 60 minutes

  • 6 tbsp {100gms} unsalted butter, softened
  • 1 cup vanilla sugar {or plain sugar}
  • 2 eggs
  • 2/3 cup full fat quark {homemade recipe here}
  • 1 teaspoon pure vanilla extract
  • 1 tsp vanilla powder
  • 1 tsp fresh ginger juice
  • 1 cups all-purpose flour
  • 1/2 cup whole almonds, ground
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 10-12 firm ripe plums, halved and stoned

Preparation Instructions

  1. Preheat oven to 180C. Butter an 9″ round removable bottom tart pan and line the base with parchment, or a 7″removable bottom square tart pan and a 3″ springform pan. {An 8″ springform tin will work as well}.
  2. In a bwol, mix together the flour, almond meal, baking powder, baking soda and salt.
  3. Beat butter and sugar on on medium-high speed until pale and fluffy, about 3 minutes.
  4. Reduce speed to medium-low; mix in egg, quark, ginger and vanilla powder and extract.
  5. Mix flour, baking powder, and salt together into a medium bowl and whisk together.
  6. Reduce speed to low; gradually mix in flour mixture.
  7. Transfer batter to prepared  pan.
  8. Bake cake for 10 minutes.
  9. Arrange plums on top of batter, cut sides up, and sprinkle with 2 tbsp vanilla sugar.
  10. Bake until cake is golden brown and firm to the touch, about 30 minutes. Let cool.
  11. Thermomix:
  12. Whiz the whole almonds, flour, baking powder, baking soda and salt in TM jar at Speed 10/ 15 seconds, scraping down once half way through. Reserve in a bowl.
  13. Place the butter and 1 cup sugar in TM bowl and run at Speed 4 for 30 seconds. With the TM running, add the eggs one by one, followed by the vanilla powder, vanilla extract, quark cheese and ginger juice, Speed 4, 1 minute.
  14. Keep the TM running at Speed 4, and through the top add 1/3 of the dry, followed by 1/3


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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


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