Make the most of Australian summer fruits and make this upside down cake. A glorious dessert that will have your guests asking for the recipe for sure.
Plums
Ingredients
1 tablespoon sugar
1 teaspoon ground cardamom
8 plums, halved and stone removed
Method
Preheat oven to 160°C fan forced, line the sides and base of a 23cm tin
Mix sugar and ground cardamom together, sprinkle on the base of the cake tin, place the plum halves cut side down in a circle on top of the sugar until the base is covered
Cake Batter
Ingredients
225g butter, softened
1 cup caster sugar
3 eggs
Zest of 1 orange
1 teaspoon vanilla bean paste
2 cups almond meal
3/4 cup polenta
1 teaspoon baking Powder
Method
Place butter and sugar in a bowl and mix with an electric beater until pale. Add the eggs beating in one at a time, mix in zest and vanilla. Fold through almond meal, polenta and baking powder until combined. Spoon batter over the plums evenly and cook for 1 hour
Serving
Ingredients
250g Mascarpone
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon icing sugar
Method
Mix together mascarpone, zest, juice and icing sugar. Turn the cake out onto a plate plum side up. Serve warm or cooled with mascarpone
