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20 • minutes
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8 • serves
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Caramelised Upside Down Plum & Orange Cake

5/5 (2)


  • For the batter
  • tick300g butter - melted (we love Anchor)
  • tick1 ½ cups sugar
  • tick4 eggs (we love Woodland)
  • tickZest of one orange
  • tick¼ cup orange juice
  • tick1 tsp vanilla essence
  • tick3 ½ cups Chantal Organics Roasted Almonds
  • tick1 cup buckwheat flour
  • tick1 tsp Chantal Organics Baking Powder
  • For the Plums
  • tick8 plums - halved, pip removed
  • tick½ cup sugar
  • Extra
  • tickBaking parchment
  • tickChantal Organics Coconut Oil for greasing
  • tickIce cream - optional (we love Kapiti)


  • 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.

  • Step 3.

    Sift and fold through the buckwheat flour and baking powder and finally fold through the ground almonds.

  • 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.

  • Step 6.

    Bake for 35-40 minutes until a skewer comes out clean.

  • Step 7.

    Serve warm with some good quality ice cream.

Chantal Organics Products used

Coconut Oil Deodorised/Neutral
Baking Powder
Roasted Almonds

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5/5 (2)

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