Plum-ginger cake
easy
60 mins
60 mins
Ingredients
- 2 packs (200 g each) pitted dried plums
- 375 g Flour
- 250 g Butter or margarine
- 175 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 6 Eggs (size M)
- 1 package Baking Powder
- 100 ml Orange liqueur
- 15 g brown almonds
- 40 g candied ginger sticks
- 100 g candied ginger sticks in dark chocolate
- 1 untreated orange
- 500 g Icing sugar
- 7-10 Tbsp Grease
Directions
- 1
Quarter the plums and toss in a bowl with 2 tablespoons of flour. Cream fat, sugar, vanillin sugar and salt. Gradually stir in eggs and approx. 2 tablespoons of flour. Mix remaining flour and baking powder and stir in briefly together with the orange liqueur. Finally fold in the plums.
- 2
Spread the dough on a greased baking tray (approx. 35x38 cm). Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes. Let the cake cool down. In the meantime boil up almonds in a little water, pour on a sieve and rinse with cold water. Squeeze the almonds out of their skin and cut the almond kernels in half with a small knife. Cut the ginger sticks in half as well. Wash the orange thoroughly and peel the skin in thin strips with a julienne chaff cutter. Halve the orange and squeeze the juice. Sift icing sugar and stir with 8 tablespoons of orange juice and about 2 tablespoons of water until smooth. Stir in orange zest and spread the icing on the cake.
- 3
Cut the ginger sticks in half as well. Wash the orange thoroughly and peel the skin in thin strips with a julienne chaff cutter. Halve the orange and squeeze the juice. Sift icing sugar and stir with 8 tablespoons of orange juice and about 2 tablespoons of water until smooth. Stir in orange zest and spread the icing on the cake. Decorate the individual pieces (by eye) with ginger and almonds at regular intervals. Let the icing dry and cut the cake into 16-20 pieces
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