Ginger Cake with Orange Praline Frosting and Plums Roasted with Orange Liqueur

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


  1. For the Ginger Cake:
  2. Grease and line and baking tin with non-stick parchment paper or use individual moulds.
  3. Pre-set oven to 160°C.
  4. Place maple syrup,apple, treacle, golden syrup, butter and ginger in a large saucepan and cook on medium heat.
  5. Melt the butter.
  6. Mix the flours, spice and baking soda together.
  7. Add the melted butter to the syrup mixture.
  8. Remove from heat and mix in the dry ingredients and finally the eggs.
  9. 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.
  10. Cool on a wire rack.
  11. For the Orange Praline:
  12. 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.
  13. 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.
  14. Cool and then chop to fine crumbs.
  15. For the Frosting:
  16. Place the mascarpone in a bowl and mix in the cream and praline.
  17. Split the vanilla pod and scrape in the seeds - keep the pod for the plums.
  18. Spread over the ginger cake and just before serving sprinkle over the remaining praline.
  19. For the Orange Liqueur Roasted Plums:
  20. lace the plums in a baking dish, flesh side up.
  21. Place the castor sugar, orange juice, grand marnier and vanilla pod in a small saucepan and simmer until sugar has dissolved.
  22. Pour over the plums and cover with parchment paper.
  23. Bake in a 180°C oven until soft but still retaining their shape, about 15 minutes.
  24. Serve a wedge of the frosted cake with plums on the side.


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