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Plum and Hazelnut Upside Down Cake

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


  • 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.


  • 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


Preparation Time: 60 minutes

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Posted by Report
what size cake tine for the above recipe