We got a nice batch of Victoria Plums from our vegbox last week. We decided on making Plum Upside Down Cake from The British Larder blog (http://www.britishlarder.co.uk/plum-upside-down-cake/#axzz1Hn1LTYRb). I didn’t have enough ground almonds for the cake so I replaced half the amount with the same amount of polenta instead – it still came out wonderful!
Preparing the cake tin:
- 80g soft unsalted butter
- 80g soft light brown sugar
- 11 small plums or 6 large plum
Spread the soft butter in the base of a 10″ tin. Sprinkle the sugar over the butter.
Wash the plums, cut them in half and remove the stones.
Place the plums cut side down onto the sugar and butter layer. I pack them as tight as I can, do not worry too much about leaving gaps.
Set the prepared cake tin aside whilst preparing the cake batter.
- 250g soft unsalted butter
- 250g dark muscavado sugar
- 4 whole medium free range eggs
- 200g plain flour
- 1 tsp baking powder
- 80g ground almonds
- Zest of one lemon
- pinch of salt
Preheat the oven to 180°C.
Cream the soft butter and muscavado sugar until flufy and light in colour.
Add the eggs one at a time and cream well after each addition.
Add the lemon zest, salt, flour, ground almonds and baking powder. Fold the dry ingredients into the cake batter, do not over mix.
Pour the cake batter over the prepared plums.
Bake the cake for 45 – 50 minutes, test if the cake is done by inserting a metal skewer. If the skewer comes out clean the cake is done.
Let the cake cool down for 5 minutes before gently turning the cake out onto a cooling rack. While the cake is cooling make the plum syrup.