Caramelised Upside Down Plum & Orange Cake
This gluten free, upside-down cake is moist, delicious and beautiful too. The orange and plum provide a sweet-tart flavour that is caramelised to perfection!
Ingredients
- For the batter
300g butter- 1 ½ cups sugar
- 4 eggs
- Zest of one orange
- ¼ cup orange juice
- 1 tsp vanilla essence
- 3 ½ cups ground almonds
- 1 cup buckwheat flour
- 1 tsp baking powder
- For the Plums
- 8 plums - halved, pip removed
- ½ cup sugar
- Extra
- Baking parchment
- Chantal Organics Coconut Oil for greasing
- Your favourite ice cream
instructions
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Step 1.
Heat the oven to 180C and line a 20cm cake tin with parchment and grease with a little coconut oil.
-
Step 2.
In a bowl - whisk together the butter, sugar, eggs, vanilla, orange juice and zest.
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Step 3.
Sift and fold through the buckwheat flour and baking powder and finally fold through the ground almonds.
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Step 4.
In a large non stick fry pan over a medium/high heat melt the sugar and cook until it reached a golden colour
-
Step 5.
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.
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Step 6.
Bake for 35-40 minutes until a skewer comes out clean. Let cool for 10 minutes and then tip it out onto a serving platter to reveal the beautiful fruit topping!
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Step 7.
Serve warm with some good quality ice cream.
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Chantal Organics Products used
