Caramelised Upside Down Plum & Orange Cake
This gluten free, caramelised upside down cake with orange and plum is not only a sight for sore eyes – but a moist, delicious extravaganza, sure to please your afternoon tea guests.
Prep Time: 20 minutes Cooking Time: 40 minutes Serves: 8
For the batter
300g butter – melted (we love Anchor)
1 ½ cups sugar (we love Chantal Organics)
4 eggs (we love Woodland)
Zest of one orange
¼ cup orange juice
1 tsp vanilla essence
3 ½ cups ground almonds (we love Alison’s Pantry)
1 cup buckwheat flour (we love Chantal Organics)
1 tsp baking powder
For the Plums
8 Plums – halved, pip removed
½ cup sugar (we love Chantal Organics)
coconut oil for greasing (we love Olivado)
ice cream – optional (we love Kapiti)
Heat the oven to 180C and line a 20cm cake tin with parchment and grease with a little coconut oil.
In a bowl – whisk together the butter, sugar, eggs, vanilla, orange juice and zest.
Sift and fold through the buckwheat flour and baking powder and finally fold through the ground almonds.
In a large non stick fry pan over a medium/high heat, melt the sugar and cook until it turns a golden colour.
Drizzle the caramel on the bottom of the lined cake tin. Top with the plum halves to cover the base of the tin and then pour the cake batter over to cover.
Bake for 35-40 minutes until a skewer comes out clean.
Serve warm with some good quality ice cream.