Upside-Down Plum Cake
Serves: 10
  • 8 medium sized plums, halved and deseeded
  • juice of ½ a lemon
  • ¼ cup unsalted pistachios, coarsely chopped
  • 1 cup (220g) firmly packed light brown sugar
  • 185 grams unsalted butter, softened
  • 3 eggs
  • 35 grams plain flour
  • 210 grams ground almonds
  • 1 teaspoon vanilla extract
  1. Preheat oven to 190 degrees celsius. Grease a 22 cm round cake tin and line the base with baking paper.
  2. Halve the plums, removing the stones. Place in a bowl and squeeze over the lemon juice.
  3. Combine the nuts and 2 tablespoons of the brown sugar in a small bowl. Sprinkle over the base of the cake tin and arrange the plums, cut side down, over the sugar.
  4. Beat the butter and remaining sugar in a bowl with electric beaters until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Add the vanilla, flour and ground almonds and combine.
  7. Spoon the mixture over the plums and smooth the surface with a spatula.
  8. Bake for 35 - 40 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
  9. Set aside to cool for 10 minutes before turning onto a wire rack.
  10. Serve warm or cold with or without cream.
Recipe by Villiers Brown at