Plum & Apple Upside Down Cakeby Jenny Davies |
| Preperation time: 20-30 mins Cooking time: 25-30 mins Serves: 6 |
| Recipe Ingredients |
| One punnet plums One cooking apple 4oz self-raising flour (110g) 1 teaspoon baking powder 4oz soft margarine (110g) 4oz demerara sugar (110g) 2 medium or large eggs Hot water |
| Recipe Method |
| Pre-heat the oven to gas mark 3, 325degF or
170degC. Prepare one non-stick springform cake tin by lining the base with halved plums and sliced peeled cored apple. Sprinkle with a dessertspoon of Demerara sugar from the 4oz allowance. Take a large bowl, add all the remaining ingredients except the hot water. Whisk all the ingredients together until thoroughly combined. If the mixture doesn't drop off a wooden spoon easily when tapped on the side of the bowl, add 1-2 teaspoons of hot water and whisk again. Keep adding hot water until you get a soft mixture. Place spoonfuls of the cake mixture onto the fruit, then gently level the mixture off and bake in the centre of the oven for 25-30mins. When cooked, the sponge should spring back easily when the middle is depressed. Release the side of the tin and remove, then place a suitably sized plate on top of the cake, turn over and gently and carefully release the base – hopefully, leaving the fruit behind in the sponge! Either cool and slice as an ordinary cake, or serve as a dessert while still warm with custard or cream or cr�me freche or some other choice of lusciousness. |
| More recipes: |
| Basic Fairy
cakes Chocolate cake with apricot jam Plum and almond cake Welsh cakes Banana and pecan muffins |
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