The Food Coach

Free Healthy Recipe - Plum Upside Down cake

This more decadent summer recipe is a slight departure to what we normally promote on The Food Coach and it is very much a high energy special treat. However, given that plums are only around for a short time, AND it's the time of year when we're entertaining a little more than normal, what harm is there in enjoying a scrumptious seasonal treat once in awhile?
Recipe courtesy of Australian Summer Stonefruit

Ingredients
1 tbs raw sugar
8 plums halved and stone removed
225 grams butter, softened
3 eggs
̣range zested
2 cups almond meal
¾ cup polenta

Image Courtesy of Australian Summer Stonefruit

Method

Method
1. Preheat oven to 160C fan forced, line the sides and base of a 23cm tin.
2. Mix sugar and ground cardamom together, sprinkle on the base of the cake tin, place the plum halves cut side down in a circle on top of the sugar until the base is covered.
3. Place butter and sugar in a bowl and mix with an electric beater until pale. Add the eggs beating in one at a time, mix in zest and vanilla. Fold through almond meal, polenta and baking powder until combined. Spoon batter over the plums evenly and cook for 1 hour.

Makes 10 servings

Scale recipe to serves

Prep Time: 30 = marinating time
Cooking Time: 60 mins
Ready in: 90 + mins


Suitable for:
Dessert

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Nutritional Information - Per Serve
Kj 1847 kj
Calories 441 kcal
Fat 32 g
Saturated Fat 13 g
Total Carbohydrate 30 g
Total Protein 8 g
Fibre 3 g