Plum upside-down cake


  • 150 g butter, softened
  • 8 Victoria plums, halved and stoned
  • 3 large free-range eggs, separated
  • 100 g self-raising flour, sifted
  • 10 g cocoa powder, sifted
  • 50 g good-quality dark chocolate (70% cocoa solids), smashed into pieces
  • 50 g desiccated coconut, optional
  • + 3 more ingredients
    • 6 scoops good-quality vanilla ice cream, optional
    • 200 g caster sugar
    • 40 g polenta (dry)

Preheat the oven to 180°C/350°F/gas 4. Place 50g of the butter in a non-stick 20cm ovenproof frying pan and melt over a medium heat. Add 100g of the sugar and a tablespoon of water and cook for 5 minutes. Bring to the boil for a further 5 minutes until you get a nice buttery caramel. Be carefu...

View full recipe at SpringPad


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