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Plum upside-down cake
dessert recipes | serves 10
1. Start with the topping. Grease a 23cm-diameter round cake tin, then melt the butter in a pan. Stir in the sugar until the mixture is foamy and pale, about 23 minutes. (If it starts to separate, take it off the heat and keep stirring.) Pour into the cake tin and spread evenly. Arrange the plum slices in concentric circles over the topping, then put to one side.
2. Preheat the oven to 180C/gas 4. Cream together the butter and sugar. Beat in a quarter of the eggs at a time, mixing thoroughly between each addition. Stir in the ground almonds, baking powder, salt and vanilla extract. Fold in the flour, then stir through the chopped/bashed almonds.
3. Pour the cake mixture over the plums. Place the cake tin on a baking tray and bake for about 1 hour or until golden and a skewer comes out clean. 4 Rest the cake on a wire rack for 2 minutes before sliding a knife around the edge to loosen it. Place your serving plate over the top of the cake and carefully invert onto the plate, avoiding any juices that may escape. Gently remove the tin and replace any dislodged pieces of fruit. Serve with custard, crθme fraξche or ice cream.
Recipe Andy Harris
Photo David Loftus
from Issue 13
ingredients 225g butter
225g caster sugar
4 eggs beaten with 3 tbsp milk
100g ground almonds
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
150g plain flour
50g unblanched almonds, chopped or bashed in a pestle and mortar
125g butter, plus extra for greasing
150g light brown soft sugar
600g plums or greengages, stoned, halved and cut into 1cm slices