Plum & ginger upside down cake
With Autumn comes a beautiful fruit season, especially when you live in Kent, the Garden of England, and surrounded by orchards. This upside down cake is a great alternative to a crumble. It present beautifully, keeps well and is delicious with a little vanilla ice cream! It contains no sugar besides the fruits and a little maple syrup. It is naturally gluten free and quick and easy to prepare.
For the plum topping ( although it’s at the bottom!)
6 plums, halved
2 tablespoon maple syrup
50g butter, melted
For cake mix:
4 large eggs
150g oatmeal (oat flour, gluten free)
150g ground almonds
80g butter, melted
Thumb size piece of fresh ginger, grated
3 teaspoon baking powder
1 teaspoon vanilla paste or extract
Pinch of sea salt
Prep time: 15mins
Cooking time: 30mins
Preheat oven to 180°C.
I used a round cake tin measuring 9.5in / 24cm diameter.
Clean, de-stone and halve the plums.
In a small bowl pour 50g melted butter and maple syrup and mix well.
Pour the mixture into the bottom of the cake tin.
Arrange the plum halves and set aside.
In a large mixing bowl, mix together the 80g melted butter, eggs, oatmeal ground almonds, baking powder and salt.
Mix well until combined.
Add the fresh grated ginger and vanilla and mix well.
This batter will be quite dense/thick.
Spread over the plums in cake tin making sure to distribute well.
Slide and bake in the oven for around 30 minutes until a skewer comes out clean.
Leave to cool slightly before slicing and enjoying warm, with a scoop of vanilla ice cream.
The Health Boost Tip
For those short of time, this is a great way to use up any fruits you may have available: apples, pears, plums or even a mix. Swap the ginger for cinnamon if using apples and pears or play around with your favourite pudding spices!
With no added sugar, this is a perfect treat without the sugar rush and crash!