I had never cooked a cake in this way – I had to re-read the recipe a number of times to make sure I really was supposed to cook it in a frying pan – sounded a bit strange! Easy to make and the resulting cake is moist and scrumptious. It is a real treat – the sort of cake you need to eat with a fork and a nice hot cup of tea. Perfect!
Upside-down plum cake (courtesy of Bill Granger – ‘Simply Bill’)
50g unsalted butter, softened
115g caster sugar
1 tablespoon lemon juice
100g unsalted butter
225g caster sugar
1 teaspoon natural vanilla extract
155g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
pinch of salt
Preheat he oven to 180C. USe a sharp knife to slice the cheeks from the plums and discard the stones. To make the caramel, melt the butter in an ovenproof 28cm frying pan over low heat. Add the sugar and lemon juice and stir until dissolved. increase the heat and cook for 5-6 minutes, or until golden and caramelized. Transfer the plums to the pan and cook gently for 2 mins.
To make the cake, cream together the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition, then add the vanilla extract. Sift the flour, baking powder, cinnamon and salt over the mixture and beat until smooth. Beat the egg whites in a clean dry bowl until stiff. Fold into the mixture with a metal spoon. Spoon over the plums in the pan, smoothing the surface with a spatula.
Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Leave to rest for a minute before carefully turning out and serving with cream or creme fraiche.