Roasted plum Ginger almond cake | Schwartz

Ingredients

• 225 g unsalted butter
• 225 g golden caster sugar
• 2 tsp ginger ground
• 2 tsp orange, zest only
• 1/2 tsp sea salt mill adjustable
• 4 medium eggs
• 50 g Greek yoghurt
• 100 g Self-raising flour
• 75 g ground almonds
• 1 tsp baking powder
• 50 g honey
• 250 g mascarpone
• 1 tsp ginger ground
• 150 g double cream
• 500 g ripe plums, destoned and quartered
• 75 g golden caster sugar
• 1 orange, zest and juice
• 19x29cm brownie tin