Gluten Free Plum & Raspberry Upside Down Cake
There is real joy in baking a beautiful upside-down cake, where meticulously placed fruit transforms into a stunning feature when the cake is inverted after baking.
This recipe is perfect for home cooks who love fruit forward desserts. In this spiced cake recipe, juicy plums and tart raspberries are complemented by the warmth of cardamom and tang of yogurt.
While this cake is delicious simply removed from the tin and enjoyed, it is further elevated to dinner party status when finished with a sprinkle of the sweet dukkah.
Ingredients 20
For The Sweet Dukkah
3⁄4 cup macadamia nuts
1⁄2 cup pistachio, kernals
5 pods cardamom
2 sticks cinnamon
1 tsp fennel seeds, crushed
1⁄2 cup sesame seeds
2 tbsp rose petals, dried
For The Cake
1⁄3 cup brown sugar, light
6 plums
125 g raspberries, punnet, fresh
1 1⁄2 cups gluten free plain flour
1 tsp ground cardamom
3⁄4 tsp baking powder
1⁄4 tsp bicarb soda
1⁄4 tsp salt
50 g butter, softened
1 tsp vanilla bean paste
3 egg yolks
1⁄2 cup greek yogurt
1⁄2 cup caster sugar
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Method 9
For The Sweet Dukkah
Preheat oven to 180°C (350°F) and spread , , and on a lined baking sheet. Bake for 10 minutes, tossing halfway through. Remove from the oven and set aside to cool.
Meanwhile, heat heavy based frypan over medium heat then add and crushed , and toast, stirring, for 2-3 minutes until the sesame seeds become aromatic. Remove from pan and set aside.
Break open and retain the kernels. Place kernels in a spice grinder (or food processor) with broken into pieces. Pulse until powdered then add and pulse a few times. Stir in , and dried . Store in a glass jar until ready to use.
For The Cake
Preheat oven to 190°C (375°F) and grease and line a 23cm springform pan. Sprinkle the base of the pan with the light .
Halve and remove pit, then slice each half into 3 wedges. Arrange the plums in a circle around the egde of the pan then arrange the remaining plums in a smaller ring in the centre. Fill all the remaining spaces with the and set aside.
Combine sifted flour, cardamom, baking powder, bicarb soda and salt in a glass bowl and set aside.
Cream and in the bowl of a stand mixer until pale and fluffy. Add the , then add the beating well between each addition. Beat in half the flour mixture, then the , then the remaining flour mixture.
Carefully spoon the batter over the and making sure you don't displace any from the base and level the top of the batter.
Bake for 50-60 minutes, or until a skewer inserted in the middle comes out clean. Set aside to cool for 30 minutes then release the cake from the spring form and carefully invert the cake onto a cake plate. Sprinkle the top with the sweet dukkah and serve with dollop cream.
Amanda Michetti's tips
This cake can easily be made with regular plain flour instead of gluten free flour with same result.
