I can’t believe it’s the start of another week . Before the memory of the weekend completely disappears, I wanted to share with you a dessert I made (and the family devoured) over the weekend. It was a recipe in the latest Waitrose Weekend paper and if you missed it then here it is.
This is perfect comfort food, I love the sweet tangy flavour of the plums against the nutty, warm spiced topping. If you’re a pudding fan like me, then you’ll love this.
Plum & Hazelnut Upside Down Cake
125 Butter
50g Light muscovado sugar
50g chopped hazelnuts
1tsp ground cinnamon
6 plums, stoned and quartered
75g golden caster sugar
Grated zest of 1 orange
1 large egg, beaten
150g self –raising flour
1/2tsp bicarbonate of soda
100ml of Soured cream
Method
*Preheat the oven to 180C/gas mark 4
* Butter and line a 8inch/ 20cm deep round cake tin
*Melt 50g of the butter and stir in the muscovado sugar, the nuts and cinnamon.
*Spoon evenly over the base of the cake tin and press the quartered plums into the base
*Beat the remaining butter, caster sugar and orange zest until creamy and pale.
* Sift the flour and bicarbonate of soda together in another bowl.
*Add the egg into the butter mixture a little at a time, adding also the flour mixture.
*Finally fold in the soured cream
*Spoon the mixture on top of the plums.
*Bake for 50 minutes until well risen and firm to touch.
* Cool in the tin for 15 minutes before turning out onto a serving plate.
* Serve with custard or ice cream.
Recipe credit to http://www.waitrose.com/inspiration/weekend/index.aspx
