Name: Upside-down plum cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: 12 ripe red-fleshed plums, halved, stones removed; 200 gram butter, room temperature; 2 teaspoon finely grated orange zest; 1 cup caster sugar; 3 eggs, room temperature; 1 1/2 cup self-raising flour; 1/2 cup freshly squeezed orange juice; 1/3 cup unsalted pistachio kernels, toasted, chopped

Ingredients

12 ripe red-fleshed plums, halved, stones removed

200 gram butter, room temperature

2 teaspoon finely grated orange zest

1 cup caster sugar

3 eggs, room temperature

1 1/2 cup self-raising flour

1/2 cup freshly squeezed orange juice

1/3 cup unsalted pistachio kernels, toasted, chopped

Method

1.Preheat oven to 170°C (150°C fan-forced). Grease and line a 20cm (base measurement) round cake pan with baking paper. Arrange plums, cut-side-up, over base of prepared pan.

2.Using an electric mixer, beat butter, zest and sugar until light and creamy. Add eggs, one by one, beating well after each addition. Fold in flour and juice in batches. Spoon mixture into prepared pan; level surface.

3.Bake for 1 hour or until a skewer inserted at centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool. Serve sprinkled with pistachios.

Serve warm with custard or ice-cream. You can make a vanilla-flavoured cake, too. Swap the orange juice for milk, and the orange zest for 1 teaspoon vanilla essence. Baking tip: Bring all ingredients to room temperature before you begin baking.
Note

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Ingredients

Method

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