AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Plum Upside Down Cake

Plum Upside Down Cake


1 Tbs sugar
1 tsp ground cardamom
8 plums, halved and stone removed


225 g butter, softened
1 cup caster sugar
3 eggs
Zest of 1 orange
1 tsp vanilla bean paste
2 cups almond meal
3/4 cup polenta
1 tsp baking powder

250 g Mascarpone
1 Tbs orange zest
2 Tbs orange juice
1 Tbs icing sugar


Preheat oven to 160C 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.