Upside down cake

Serves 6

175g lightly salted butter, softened, plus extra for greasing
50g golden syrup
Handful of blanched almonds
7 medium plums, halved and stoned
10 cardamom pods
125g caster sugar
2 medium eggs
150g self-raising flour
1/2 tsp baking powder
Good pinch ground allspice
Finely grated zest of 1 large orange
4 tbsps plum jam

Step 1) Preheat the oven to 180°C/350°F/Gas 4. Grease and line the base of a 23cm-diameter, 4cm-deep solid-based baking tin. Melt 50g of the butter in a small saucepan with the golden syrup. Pour into the tin. Place an almond in the centre of each plum half and arrange them cut sides face down in the tin. Crush the cardamon pods using a pestle and mortar. Remove the pods and crush the seeds a little further. 

Step 2) Put the remaining butter in a bowl with the cardamon seeds, sugar, egg, flour, baking powder, allspice and orange zest. Beat until smooth and creamy then tip out on to the plums and spread over them in an even layer. Bake for about 35 minutes until the sponge feels firm to the touch. Leave to stand for 5 minutes before inverting on to a plate. Peel away the lining paper.

Step 3) Press the jam through a small sieve into a saucepan and add 1 tbsp water. Heat gently until syrupy and spoon over the cake.

Recipe by Joanna Farrow

Looking for more delicious dessert recipes? Why not this mouth-watering plum and white chocolate traybake or this apricot and plum strata?  

Chosen by Country Homes & Gardens