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Upside-down sticky plum cake

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Upside-down sticky plum cake

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Upside-down sticky plum cake

By Hannah Lewry

Serves 8 to 10

Difficulty Easy

Prep Time 30 minutes, plus cooling time

Cooking Time 1 hour

Ingredients

8–10 Honey Punch plums
150 g caster sugar, plus extra for sprinkling
3 free-range eggs
1 t vanilla extract
240 g flour
1½ t baking powder
150 g butter, melted
200 g white chocolate, chopped
5 g fresh thyme
½ cup milk
honey, for drizzling
mascarpone or plain yoghurt, for serving

Method

Preheat the oven to 180°C.
Halve and quarter the plums and remove the stones. Arrange in a greased 24 cm springform cake tin. Sprinkle with 1–2 T caster sugar.
Beat the eggs, vanilla and remaining sugar until pale and fluffy. Fold in the flour and baking powder, then whisk in the melted butter, chocolate, thyme and milk.
Pour the mixture over the plums and bake for 1 hour, or until a skewer comes out clean. Allow to cool for 20 minutes, then turn out onto a serving plate.
Drizzle with honey and serve with mascarpone or plain yoghurt.

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