Seasonal Recipes - Cakes and Bakes
Plum Upside-Down Cake
This is easy to make yet impressive enough to serve at a dinner party! It looks pretty arranged with some physallis on the side.
Ingredients
- Topping
- 8 plums
- 4 tbspn olive oil
- 50g light muscovado sugar
- Cake
- 125g caster sugar
- 125g dairy-free spread
- 125g gluten-free flour
- 2 large eggs
- 1 tspn baking powder
Preparation
- Preheat the oven to 180C/ 350F/ Gas 4.
- Grease a 20cm springform tin or tarte-tatin tin.
- Slice the plums into 1cm rounds.
- Heat the olive oil in a frying pan and sprinkle in the muscovado sugar, allowing the sugar to melt slightly.
- Add the plum slices and fry until softened and golden (approx 3 minutes each side). Leave to cool slightly.
- Line the base of the tin with the plum slices – try to completely cover the base with no gaps and make a second layer with remaining plum.
- Now make the cake – cream together the dairy free spread and caster sugar until light and fluffy.
- Add the beaten eggs gradually and continue to whisk.
- Fold in the sifted gluten-free flour and baking powder.
- Pour into the tin and bake in the oven for 30 minutes or until cake is golden/risen and shrinking away from the edges.
- Carefully place serving plate on top of tin and using ovengloves turn the tin upside down leaving the plate on the bottom.
- Now lift off the tarte tatin pan/ undo the springform tin carefully and remove.
- Serve warm with dairy-free cream/ice-cream.
Key:
Plum Upside-Down Cake
This is easy to make yet impressive enough to serve at a dinner party! It looks pretty arranged with some physallis on the side.
Ingredients
- Topping
- 8 plums
- 4 tbspn olive oil
- 50g light muscovado sugar
- Cake
- 125g caster sugar
- 125g dairy-free spread
- 125g gluten-free flour
- 2 large eggs
- 1 tspn baking powder
Preparation
- Preheat the oven to 180C/ 350F/ Gas 4.
- Grease a 20cm springform tin or tarte-tatin tin.
- Slice the plums into 1cm rounds.
- Heat the olive oil in a frying pan and sprinkle in the muscovado sugar, allowing the sugar to melt slightly.
- Add the plum slices and fry until softened and golden (approx 3 minutes each side). Leave to cool slightly.
- Line the base of the tin with the plum slices – try to completely cover the base with no gaps and make a second layer with remaining plum.
- Now make the cake – cream together the dairy free spread and caster sugar until light and fluffy.
- Add the beaten eggs gradually and continue to whisk.
- Fold in the sifted gluten-free flour and baking powder.
- Pour into the tin and bake in the oven for 30 minutes or until cake is golden/risen and shrinking away from the edges.
- Carefully place serving plate on top of tin and using ovengloves turn the tin upside down leaving the plate on the bottom.
- Now lift off the tarte tatin pan/ undo the springform tin carefully and remove.
- Serve warm with dairy-free cream/ice-cream.
Key:
Greyed-out icons indicate that a recipe has an option to exclude a particular allergen.
