Plum upside-down cake

plum upside down cake

Serves 8-10

  • 150 g butter, softened

  • 200 g caster sugar

  • 8 Victoria plums, halved and stoned

  • 3 large free-range eggs, separated

  • 100 g self-raising flour, sifted

  • 40 g polenta (dry)

  • 10 g cocoa powder, sifted

  • 50 g good-quality dark chocolate (70% cocoa solids), smashed into pieces

  • 50 g desiccated coconut, optional

  • 6 scoops good-quality vanilla ice cream, optional

Preheat the oven to 180ºC/350ºF/gas 4.



Place 50g of the butter in a non-stick 20cm ovenproof frying pan and melt over a medium heat. Add 100g of the sugar and a tablespoon of water and cook for 5 minutes. Bring to the boil for a further 5 minutes until you get a nice buttery caramel. Be careful though, the caramel gets very hot! Toss in the plums and shake around to coat them with the caramel. Remove the pan from the heat.



In a large bowl, beat the remaining butter and sugar together with a wooden spoon until light and fluffy. Add the egg yolks one at a time, beating each one in well before adding the next. Gently fold in the flour, polenta and cocoa.



In a small, clean, dry bowl, beat the egg whites until they form stiff peaks. Fold through the cake mix with a large metal spoon. Spoon the mixture over the caramelly plums in the pan and smooth out. Pop the pieces of chocolate into the batter.



Put the pan in the oven and bake the cake for about 40 minutes. While the cake is cooking, if serving with ice cream, line a shallow tray with greaseproof paper and sprinkle with the coconut. Take 6 scoops of vanilla ice cream and roll them in the coconut. Put them on the tray and stick them back in the freezer.



To test whether your cake is done, insert a wooden skewer into the centre – it should come out clean. If not, pop the cake back in the oven for a little longer. Turn out the cake on to a plate and leave to cool a little. Serve the warm cake with a scoop of ice cream, if using, on the side.

Nutritional Information

Plum upside-down cake

With cheat's coconut ice cream

More Fruit recipes ->
0 foodies cooked this
Beautifully sticky plums bring rich colour and depth to this classic upside-down cake
Serves 8-10
1h 05m
Not too tricky
Method

Preheat the oven to 180ºC/350ºF/gas 4.

Place 50g of the butter in a non-stick 20cm ovenproof frying pan and melt over a medium heat. Add 100g of the sugar and a tablespoon of water and cook for 5 minutes. Bring to the boil for a further 5 minutes until you get a nice buttery caramel. Be careful though, the caramel gets very hot! Toss in the plums and shake around to coat them with the caramel. Remove the pan from the heat.

In a large bowl, beat the remaining butter and sugar together with a wooden spoon until light and fluffy. Add the egg yolks one at a time, beating each one in well before adding the next. Gently fold in the flour, polenta and cocoa.

In a small, clean, dry bowl, beat the egg whites until they form stiff peaks. Fold through the cake mix with a large metal spoon. Spoon the mixture over the caramelly plums in the pan and smooth out. Pop the pieces of chocolate into the batter.

Put the pan in the oven and bake the cake for about 40 minutes. While the cake is cooking, if serving with ice cream, line a shallow tray with greaseproof paper and sprinkle with the coconut. Take 6 scoops of vanilla ice cream and roll them in the coconut. Put them on the tray and stick them back in the freezer.

To test whether your cake is done, insert a wooden skewer into the centre – it should come out clean. If not, pop the cake back in the oven for a little longer. Turn out the cake on to a plate and leave to cool a little. Serve the warm cake with a scoop of ice cream, if using, on the side.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 650
    33%
  • Carbs 65.6g
    25%
  • Sugar 48.6g 54%
  • Fat 37.9g 54%
  • Saturates 23.6g 118%
  • Protein 17.1g 38%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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