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Prep time
20 minutes
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Cook time
50 minutes
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Serves
10
Author Notes
Upside cakes are one of those easy pretty cakes and this one has very little flour and a spiced passionfruit syrup to accompany the plums. —Sylvie Taylor @ Roamingtaste
Ingredients
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Syrup
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1/3 cup
water
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4 tablespoons
superfine/caster sugar
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1/4 teaspoon
ground cardamom
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1
passionfruit pulp
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Cake
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60 grams
butter, room temperature
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2/3 cup
superfine/caster sugar
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2
eggs
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1 teaspoon
vanilla extract
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Pinch salt
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1/4 cup
Greek yogurt
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1/2 cup
almond flour
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3/4 cup
plain flour
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1/4 cup
polenta
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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4
plums, sliced into 1/8 slices and pit removed
Directions
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Preheat the oven to 180C/350F and greaseproof your cake tin.
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Place the water, sugar and clove into a saucepan on medium heat, until the sugar has dissolved, allowing to simmer for approximately 3 minutes. Remove the clove and add the passionfruit pulp and allow to simmer for a further 3 minutes.
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Pour into your cake tin and smooth out evenly and lay the sliced plums down into the syrup around the baking tin. Set aside.
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Meanwhile, place the butter and sugar into a bowl and beat until combined. Add the eggs and vanilla extract and whip until well combined and fluffy.
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Add the salt and Greek yogurt and fold until well combined and smooth.
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Add the almond flour, polenta, plain flour, baking soda and baking powder and fold through until the batter is smooth.
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Pour on top of the plums and spread out evenly.
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Place in the oven and bake for 50 minutes or until golden brown on top and a skewer comes out clean in the center.
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Remove and allow to cool for 5 minutes before flipping over onto a plate.
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Allow to cool.
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Serve with a little whipped cream or Greek yogurt if you wish.
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