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Plum and Hazelnut Upside Down Cake

Plum and Hazelnut Upside Down Cake

Try this quirky take on a classic dessert, by Kath Clarke from Frank Food & Me.

Serves 8

Ingredients

Cake

  • 500g Butter
  • 500g Sugar
  • 2 lemon zest
  • 2 orange zest
  • 6 tbsp spoons vitamised orange (Kingfisher Oranges)
  • 8 eggs
  • 2 tsp vanilla extract
  • 560g plain flour
  • 100g ground hazelnuts (Mt Buffalo Hazelnuts)
  • Pinch salt
  • 2 tsp baking powder

Syrup

  • 300g caster sugar
  • 300ml water or juice from zested fruit

Fruit

  • Sufficient par-poached fruit to line bottom of cake tin.
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Method

Cake

  1. Spray and line cake tin with canola spray.
  2. Beat sugar and butter on speed 1 for 2mins, then speed 6 for 3-4mins until white and light and creamy.
  3. Add zest and vitimized fruit , and vanilla return to speed 1 for 1min.
  4. Add eggs 1x1 beating well after each mix (on speed 1: for 1 min for first egg, upto 3 mins after last egg).
  5. Combine dry ingredients together.
  6. Fold butter mix into dry ingredients

Syrup

  1. Bring to boil and reduce in pan on stove top, until caramel colour

Fruit

  1. Arrange generous amount of par poached sliced fruit, covering bottom of the tin. Spoon cake mix over fruit.
  2. Bake at 160deg for about 40mins, until cake springs back to touch.
  3. Turn out upside down.

Vitimased Oranges

  1. Boil oranges in water for 4 hours and then food process the boiled oranges
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Notes & Tips

Preparation Time: 60 minutes