Decadence like this takes time!


  • for the ginger cake:
  • 1 cooking apple (peeled and grated)
  • 100 g maple syrup
  • 75 g treacle
  • 75 g golden syrup
  • 175 g dark muscovado sugar
  • 175 g butter
  • 2 large eggs
  • 175 g plain flour
  • 175 g malted or whole meal flour
  • 1 tsp mixed spice
  • 2 rounds preserved ginger (finely chopped)
  • 1½ teaspoons bread soda
  • for the orange praline:
  • 200 g caster sugar
  • 2 tblsp water
  • zest of 1 orange (keep the juice for the plums)
  • 50 g toasted chopped almonds
  • for the frosting:
  • 400 g mascarpone
  • 100 ml double cream
  • ½ orange praline from above
  • 1 vanilla pod
  • for the orange liqueur roasted plums:
  • 8 ripe plums (halved and stoned)
  • 1 tblsp castor sugar
  • juice of orange from above
  • splash grand marnier or orange liqueur
  • vanilla pod from above


  • For the Ginger Cake:
  • Grease and line and baking tin with non-stick parchment paper or use individual moulds.
  • Pre-set oven to 160°C.
  • Place maple syrup,apple, treacle, golden syrup, butter and ginger in a large saucepan and cook on medium heat.
  • Melt the butter.
  • Mix the flours, spice and baking soda together.
  • Add the melted butter to the syrup mixture.
  • Remove from heat and mix in the dry ingredients and finally the eggs.
  • Pour into the prepared tin and bake for 1 hour or until an inserted skewer comes out clean - will take less if using smaller moulds.
  • Cool on a wire rack.
  • For the Orange Praline:
  • Place the sugar and water in a heavy based saucepan and cook over high heat. Stir a little at the beginning but leave when it starts to caramelis as the sugar will crystalise.
  • When the sugar starts to colour add the orange zest and cook to a golden amber colour. Add the nuts, mix and turn onto a sheet of parchment paper.
  • Cool and then chop to fine crumbs.
  • For the Frosting:
  • Place the mascarpone in a bowl and mix in the cream and praline.
  • Split the vanilla pod and scrape in the seeds - keep the pod for the plums.
  • Spread over the ginger cake and just before serving sprinkle over the remaining praline.
  • For the Orange Liqueur Roasted Plums:
  • lace the plums in a baking dish, flesh side up.
  • Place the castor sugar, orange juice, grand marnier and vanilla pod in a small saucepan and simmer until sugar has dissolved.
  • Pour over the plums and cover with parchment paper.
  • Bake in a 180°C oven until soft but still retaining their shape, about 15 minutes.
  • Serve a wedge of the frosted cake with plums on the side.

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