Tuscan Plum Tart ( Upside Down Plum Cake)
Recipe by Rachel Allen from Rachel's Favourite Food
I am totally indebted to Darina for this recipe. I sometimes make this with peaches or nectarines too. It is such a great pudding for a dinner party of any sort and if there is any left over, it will keep for days, great with a cup of coffee.
Ingredients
- 275 g Sugar
- 150 ml Water
- 900 g Plums
- 150 g Soft Butter
- 175 g Sugar
- 200 g Self Raising Flour
- 3 Eggs
Method
- Preheat the oven to 170’c.
- Put the sugar and water into the pan.
- Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelises to a golden brown.
- Meanwhile half and stone the plums, carefully arrange cut side down in a single layer over the caramel (this will be the top of the cake when it is cooked).
- Put the butter, sugar and flour into the bowl of an electric food processor, whiz for a couple of seconds, then add the eggs and stop as soon as the mixture comes together. ( if you don’t have a food processor, just cream the butter and sugar, add the eggs one by one, then mix in the flour).
- Spread the mixture in an even layer over the plums in the pan.
- Bake in the preheated oven for about one hour.
- The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.
- Run a knife around the edges to make sure it has not stuck anywhere.
- Do leave it to sit for 3 or 4 minutes before turning out.
- Serve with whipped cream or crème fraiche.
