Plum Upside Down Cake

- Recipe by Rosie Morgan -

A WORD FROM THE CHEF

This plum upside down cake is a simple, comforting cake and perfect for plum season. The caramelised tart plums balance out the sweet, soft nutty cake. And it just looks so pretty! An upside down cake starts with a layer of butter and sugar mix and fruit on the base of a lined round cake tin so when the cake cooks the fruit caramelises. When baked and cooled the cake is turned upside down so the beautifully sticky plums are on top.

INGREDIENTS

300gr sliced plum

50gr butter

60gr demerara sugar

160gr butter

160gr sugar

75 gr ground almond

Three whole eggs

100gr plain flour

5gr baking powder

25ml milk

METHOD

Preheat your oven to 170°c (340°f) and grease and line a 20cm (8”) round cake tin with parchment.

In a small bowl, mix together the first lot of butter with the demerara sugar with a spoon until smooth. Spread this over the base of your cake tin.

Place the sliced plums on top and fan out, starting from the outside.

In a large mixing bowl, beat together the second butter and sugar until light and creamy.

Add in ground almonds and mix until combined.

Add in the eggs one at a time and beat well after each addition.

Sift in the flour and baking powder and mix again until no lumps remain. Mix in the milk and pour the batter over the plums.

Bake for 35-45 minutes or until a skewer inserted comes out clean.

ABOUT THE

CHEF

Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef

You can also contact her at: pinkairedpastrychef@gmail.com