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An upside down plum passionfruit cake sits on a floral serving plate on a gray surface.
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Upside Down Plum Cake

Upside Down Plum Cake recipe includes punchy passionfruit works beautifully with finely sliced plums and a light cake with almond flour and polenta to make this upside down cake a modern version of an old classic.
Course Dessert
Keyword almond baking, cake, stone fruit, summerdessert
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 210kcal
Author Sylvie Taylor

Ingredients

Syrup

  • 60 milliliters / ¼ cup water
  • 50 grams / ¼ cup superfine/caster sugar
  • ¼ teaspoon ground cardamom
  • 1 passionfruit pulp

Cake

  • 65 grams / 2.3 ounces butter room temperature
  • 125 grams / ⅔ cup superfine/caster sugar
  • 110 grams / 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea or kosher salt salt
  • 71 grams / ¼ cup Greek yogurt
  • 50 grams / ½ cup almond flour
  • 120 grams / ¾ cup plain flour
  • 40 grams / ¼ cup polenta
  • 4 grams / 1 teaspoon baking powder
  • 3 grams / ½ teaspoon baking soda
  • 300 grams / ⅔ pound plums sliced into ⅛ slices and pit removed

Instructions

Syrup

  • Preheat the oven to 180C/350F and greaseproof your cake tin.
  • To make the syrup, place the water, sugar and ground cardamom into a saucepan on medium heat, until the sugar has dissolved, and the syrup has simmered for approximately 3 minutes.
  • Add the passionfruit pulp and allow to simmer for a further 3 minutes until slightly thickened.
  • Pour the syrup into your cake tin and smooth out evenly across the base of your tin.
  • Lay the sliced plums down into the syrup around the entire base of your cake tin. Set aside.

Cake

  • Meanwhile, place the butter and sugar into a bowl and beat until combined, approximately 2 minutes with a hand beater.
  • Add the eggs and whip until well combined and fluffy, a further 2 minutes with a hand beater.
  • Toss in the Greek yogurt and vanilla extract and fold until well combined and smooth.
  • Add the almond flour, polenta, plain flour, baking soda and baking powder to the wet ingredients and fold through until the batter is smooth.
  • Pour the cake batter on top of the plums and spread out evenly, tapping the base of the cake tin to ensure bubbles have been removed from the batter.
  • Place in the oven and bake for 50 minutes or until golden brown on top and a skewer comes out clean in the center.
  • Remove and allow to cool for 5 minutes before inverting onto a plate.
  • Allow to cool.
  • Slice and serve with a spoonful of whipped cream or Greek yogurt.
  • Dig in!

Notes

  • Plums: Fresh were used here and are best because they aren’t too sweet. If you can obtain frozen plums, these would also work.
  • Passionfruit: Fresh passionfruit was used as it's easiest to homemake the syrup. Though you could simply replace with a store-bought version or omit, if preferred.
  • Almond meal: Ground almonds or almond flour might be what you refer to as what is called almond meal here. Finely ground almonds create a beautiful and soft texture to our cake.
  • Polenta: Fine ground cornmeal polenta adds a slightly different texture to the cake alongside the almond meal. You could replace in equal measure with almond meal here, though this hasn't been attempted so the final result is not clear.
  • Cake tin: A 20 cm / 8 inches cake tin was used, however, a standard cake tin of similar size would also work well.
Recipe by Roamingtaste

Nutrition

Calories: 210kcal