Upside Down Plum and Almond Cake

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curry on cooking femalefocusonline oct19 1This is a lovely caramelised, moist, gooey cake to have with a scoop of ice cream as a dessert or with a nice cuppa coffee. A great way to use up the glut of plums at this time of year.

Upside down cake reminds us of school dinners and cookery classes. We’ve added a twist on the old skool pud by using plums and ground almonds; using brown sugar as the topping and in the cake gives a really deep, dark caramelised flavour and appearance.

Upside Down Topping
50g dark brown sugar
30g melted butter
10 halved plums

Serves: 10-12

Preheat oven 180C, 350F, Gas mark 4.
Butter a large 20cm loose bottomed cake tin. Sprinkle the brown sugar in the tin, add the melted butter. Mix really well and spread evenly on the bottom of the cake tin. Pack in the plums face down in the tin. Set aside.
In a large mixing bowl; cream the sugar and the butter until it becomes creamy.
Add one egg at a time and mix into the mixture.
Add the ground almonds, milk and vanilla essence.
Sieve the flour, baking powder and salt into the bowl and fold in gently.
Pour the batter into the cake tin over the plums, using a wooden spoon spread evenly.
Place the cake tin on a baking sheet. Bake for about 45 mins or until the cake is cooked. Check if cooked by inserting a toothpick in the centre of the cake – if it comes out clean the cake is cooked.
Once cooked leave to cool for 5 minutes. Place a large serving plate over the tin and in one swift move (using oven gloves) lift and flip the cake on to the plate, remove the cake tin. Serve and enjoy!
Great with ice-cream, custard or fresh cream.
Recipe supplied by Curry on Cooking - visit: for more information and to buy their curry kits.