PLUM UPSIDE-DOWN CAKE WITH VANILLA MASCARPONEServes:8 Prep time: Cook time: Total time:
- Instead of plums, use any fresh fruit in season for this upside-down cake, eg, peaches, pears, pineapple or apricots.
- 3/4 oz butter
- 1.9 oz brown sugar
- 6-8 black or red plums, depending on size
- 4 oz butter, extra
- 7.1 oz caster sugar
- 0.25 fl oz teaspoons Heilala Vanilla Extract
- 3 eggs
- 7.5 oz cups self-raising flour
- 2 fl oz cup milk
- 8.81 oz mascarpone
- 0.166 fl oz teaspoon Heilala Vanilla Paste
- 0.33 oz icing sugar
Preheat the oven to 180°C. Line a 20cm round cake tin with baking paper.
Melt the first measure of butter and the brown sugar in a small pan. Pour it into the base of the cake tin and spread evenly.
Cut the plums in half and remove the stones. Arrange the plum halves, cut side down, on the butter and brown sugar mixture.
Put the extra butter, caster sugar and vanilla extract in a bowl and, using an electric beater, beat until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition.
Fold the flour into the creamed mixture alternately with the milk. Spoon the cake mixture evenly over the plums.
Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake in the tin for 10-15 minutes. Meanwhile, combine the mascarpone, vanilla paste and icing sugar. Turn the cake out onto a platter and serve with the vanilla mascarpone.