Make the most of Australian summer fruits and make this upside down cake. A glorious dessert that will have your guests asking for the recipe for sure.
Ingreadient:
- 1 tablespoon sugar
- 1 teaspoon ground cardamom
- 8 plums, halved and stone removed
- 225g butter, softened
- 1 cup caster sugar
- 3 eggs
- Zest of 1 orange
- 1 teaspoon vanilla bean paste
- 2 cups almond meal
- 3/4 cup polenta
- 1 teaspoon baking Powder
- 250g Mascarpone
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon icing sugar
Direction:
- Preheat oven to 160°C fan forced, line the sides and base of a 23cm tin
- Mix sugar and ground cardamom together, sprinkle on the base of the cake tin, place the plum halves cut side down in a circle on top of the sugar until the base is covered
- Place butter and sugar in a bowl and mix with an electric beater until pale. Add the eggs beating in one at a time, mix in zest and vanilla. Fold through almond meal, polenta and baking powder until combined. Spoon batter over the plums evenly and cook for 1 hour
- Mix together mascarpone, zest, juice and icing sugar. Turn the cake out onto a plate plum side up. Serve warm or cooled with mascarpone
