Plum, Almond and Orange Upsidedown Cake
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Ingredients
For the cake
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Directions
1. Preheat the oven to gas mark 4/180ºC/ 350ºF.
2. Line a 26cm spring-form tin with -baking paper. Grease well with vegetable oil and place the halved plums at the bottom of the tin.
3. Beat the eggs and sugar together in a large bowl with an electric whisk -until the mixture becomes pale and fluffy (this should take about 5-8 minutes).
4. Mix the orange juice, lemon juice, zests and crème fraîche in a small jug. Add the vegetable oil to the egg mixture and continue to whisk at a slow speed, then stir in the orange and lemon mixture.
5. Combine all the dry ingredients in a bowl and sieve into the wet mixture. Using a spatula, stir thoroughly and pour into the cake tin. Cook in the oven for around 1 hour.
6. Meanwhile, place the syrup ingredients in a saucepan and gently warm over a low heat. When the cake is out of the oven, still in its tin, pour half of the syrup on to the surface -(reserving the remainder).
7. When the cake has cooled, carefully turn it out on to a large plate and pour the remaining syrup on top of the plums. Cut into generous slices and serve on -individual plates with a dollop of crème fraîche drizzled with honey.
1. Preheat the oven to gas mark 4/180ºC/ 350ºF.
2. Line a 26cm spring-form tin with -baking paper. Grease well with vegetable oil and place the halved plums at the bottom of the tin.
3. Beat the eggs and sugar together in a large bowl with an electric whisk -until the mixture becomes pale and fluffy (this should take about 5-8 minutes).
4. Mix the orange juice, lemon juice, zests and crème fraîche in a small jug. Add the vegetable oil to the egg mixture and continue to whisk at a slow speed, then stir in the orange and lemon mixture.
5. Combine all the dry ingredients in a bowl and sieve into the wet mixture. Using a spatula, stir thoroughly and pour into the cake tin. Cook in the oven for around 1 hour.
6. Meanwhile, place the syrup ingredients in a saucepan and gently warm over a low heat. When the cake is out of the oven, still in its tin, pour half of the syrup on to the surface -(reserving the remainder).
7. When the cake has cooled, carefully turn it out on to a large plate and pour the remaining syrup on top of the plums. Cut into generous slices and serve on -individual plates with a dollop of crème fraîche drizzled with honey.