Plum & Ginger Cake

Plum & Ginger Cake

  • 8

    Number of People

  • Cheap


  • Easy


  • Preparation time

  • Cooking time


  • 1/2 cup sugar
  • 1/2 tsp ginger, minces
  • 2 plum, diced
  • 2 tbsp lemon juice
  • 4 tbsp water
  • ½ cup sugar
  • ½ cup butter
  • ⅓ cup sour cream
  • 1 tbsp ginger, minced
  • 1 tbsp lemon zest
  • 2 eggs
  • 1 ¼ cup AP flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 plums, diced
  • 1 cup icing sugar
  • 3 tbsp milk


1. Select browning program no.12, at 160 C for 10 minutes. 2. Combine all of the sauce ingredients into machine and stir. Once warmed through, begin to break up chucks of plum with a wooden spoon or spatula. Let the plum break down, stirring occasionally. Once the sauce has thickened, remove from machine and set aside. 3. Clean bowl and return back into the machine. 4. In a clean mixing bowl, cream together; butter, sugar, ginger and lemon zest and light and fluffy. Use a stand mixer or hand beater. 5. Once creamed, add in eggs one at a time. Once fully incorporated add the sour cream. Beat on slow speed until well combined. 6. In a separate clean mixing bowl, combine flour, baking soda and salt. Slowly sprinkle the dry mixture into butter and sugar mixture until all the flour is just incorporated. 7. Fold in diced plums. 8. Lightly spray multicooker bowl with cooking spray. Then, pour the batter into the bowl. Close lid. 9. Set machine to bake program no. 14, at 160 C, for 26 minutes. Then select start. 10. Once cooking program has ended, open lid and check doneness with a cake tester or toothpick. If test does not come out clean, bake for another 5-8 minutes on the same settings as before. 11. Once the cake is fully cooked, remove bowl from machine and flip cake out onto a cooking rack. 12. Let cool at room temperature for 10-15 minutes before serving. 13. While you wait, combine icing sugar and milk. 14. Once cooled pour icing on top cake, rotating sightly to help icing drip down sides. Then pour plum compote on top of icing. Slice and serve.