Saturday, March 05, 2011

Upside Down Blood Plum Cake

Yasmeen from Health Nut is hosting this edition of Weekend Herb Blogging and this week I'm enjoying the start of Autumn with Blood Plums.

blood plums© by Haalo
Blood Plums
With their intense colour and juicy flesh, Blood Plums are made to be cooked and the dish I have in mind for these plums is an upside down cake.

The best part of this cake is that the plums are used raw and during the cooking will soften and release all that lovely juice into the caramel base creating a rather decadent sauce to serve with the cake.

upside down blood plum cake© by Haalo


Upside Down Blood Plum Cake

5 blood plums, halved and stone removed
150 grams soft brown sugar
75 grams butter
Cake:
250 grams plain flour
2 teaspoon baking powder
150 grams raw caster sugar
150 grams melted butter, cooled
2 eggs, lightly whisked
90mls milk, approx


Make the topping:
Add the sugar and butter into a small pan and place over a medium heat - stir until the butter has melted and the mixture has amalgamated.

Pour this into the base of a lined loaf tin (you could use a 20cm/8inch cake tin if you like but you may need to increase the quantity of plums)

Arrange the plums, cut side down, into the topping - you want a snug fit as they will shrink as they cook.

Make the cake:
Sift the flour and baking powder together into a bowl, stir in the caster sugar. Pour in the butter and eggs and stir, then add enough milk to form a spoonable batter.

Pour the batter carefully over the plums - level off the surface with a palette knife.

Put the loaf pan onto a baking tray and then place in a preheated 160°C oven until golden and cooked through - if the surface browns too quickly, cover with foil.

Note: there will be quite of juice released so make sure you do use a tray to collect any bubbling syrup that might just escape.

When cooked, let it sit in the cake tin for 10 minutes. Carefully pour out the excess juice into a jug and then turn out the cake onto a serving dish. Drizzle over with a little of the juice and serve the rest on the side.

upside down blood plum cake© by Haalo


Serve as is or with a little double cream if you want to spoil yourself.

3 comments:

  1. wow, the color looks awesome, love this variation of pineapple upside down cake.

    ReplyDelete
  2. This looks absolutely stunning, what a gorgeous ruby red. I love that it is effectively a self-saucing cake ! Yum.

    ReplyDelete
  3. Thanks Priya!

    Thanks! It's amazing just how much juice is released, it was about a third of the way, maybe a little more, up the side of the tin.

    ReplyDelete

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