The sticky sweetness of British summer plums cannot be bettered by year-round supermarket fare and with the plum season in full swing, we've taken time to explore the different flavour combinations of one of our best-loved fruits.
This upside down cake recipe is easily adaptable to your favourite plum variety (or the ones you have to hand), so whether you prefer Shropshire damson, Victoria, Belle de Louvain, Avalon or Blue Tit this is a sweet treat that is sure to please.
You'll note the recipe says serves 12, but it doesn't have to. Cake is sometimes best enjoyed alone!
Preparation time: 1 hour
- 250g butter, at room temperature
- 100g brown sugar
- 6 – 8 plums, pitted and halved
- 6 egg whites
- 1 pinch of salt
- 100g dark chocolate
- 225g caster sugar
- 6 egg yolks
- 150g flour
- 1 tsp baking powder
- 2 tsp cocao powder
- 400g California walnuts, finely ground
Preheat the oven to 180°C. In a small pan, melt 100g of the butter together with the brown sugar, stirring until the mixture is smooth and creamy.
Pour the mixture into a spring form cake tin, making sure the entire base is covered. Spread the plums upside down over the mixture.
Add a pinch of salt to the egg whites, beat them until stiff and set them aside in the fridge. In the meantime, melt the chocolate in a small bowl over a pan of simmering hot water. Beat the remaining butter with the caster sugar and egg yolks until pale and foamy, then add the mixture to the melted chocolate.
In a large mixing bowl, mix the flour, baking powder, cocoa powder and walnuts together, then add the chocolate and egg yolk mixture, stirring until fully combined.
- Carefully add the egg whites to the bowl and fold until combined. Spread the mixture over the plums and bake in the preheated oven for 45 minutes.
Once the cake has completely cooled down, turn it upside down on a plate and serve.Last modified: April 7, 2021