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Upside-down plum cake
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Ingredients:
  • 175g butter, at room temperature
  • 59.40 gm brown sugar
  • 800g firm blood plums, halved, stones removed
  • 215.00 gm caster sugar
  • 4.40 gm vanilla essence
  • 3 eggs, at room temperature
  • 50.00 gm almond meal (ground almonds)
  • 225.00 gm self-raising flour, sifted
  • Vanilla ice-cream or whipped cream, to serve
Instructions:
  • Preheat your oven to 180C. Grease a 22cm (base) round cake pan that is 6cm deep and line the base with baking paper.
  • Melt 50g butter in a pan, then evenly drizzle it over the base. Sprinkle with brown sugar and place plums in the pan, skin side down, to cover the base.
  • Cream together 125g of butter, caster sugar, and vanilla until pale and creamy using electric beaters on high speed for 4 to 5 minutes. Then, add eggs one at a time, beating well after each addition.
  • Take a large metal spoon and delicately incorporate almond meal and flour into the mixture. Spread the mixture over the plums and ensure the surface is smooth.
  • Bake the cake for 50 minutes, or until a skewer inserted into the center comes out clean. Let the cake rest in the pan for 10 minutes, then invert onto a serving plate. Enjoy with a scoop of ice cream.

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