Walnut, Chocolate and Plum Upside-Down Cake
Got a sweet tooth? This Walnut, Chocolate and Plum Upside-Down Cake recipe will satisfy it. And in a slightly healthier way! The addition of some California Walnuts into the mix gives the pudding an extra omega-3 kick. We’re not complaining!
Preparation time: 1 hour
Ingredients (serves 12)
250g butter, at room temperature
100g brown sugar
6 – 8 plums, pitted and halved
6 egg whites
1 pinch of salt
100g dark chocolate
225g caster sugar
6 egg yolks
150g flour
1tsp baking powder
2tsp cocao powder
400g California walnuts, finely ground
Method
Preheat the oven to 180°C. In a small pan, melt 100g of the butter together with the brown sugar, stirring until the mixture is smooth and creamy.
Pour the mixture into a spring form cake tin, making sure the entire base is covered. Spread the plums upside down over the mixture.
Add a pinch of salt to the egg whites, beat them until stiff and set them aside in the fridge. In the meantime, melt the chocolate in a small bowl over a pan of simmering hot water. Beat the remaining butter with the caster sugar and egg yolks until pale and foamy, then add the mixture to the melted chocolate.
In a large mixing bowl, mix the flour, baking powder, cocoa powder and walnuts together, then add the chocolate and egg yolk mixture, stirring until fully combined.
Carefully add the egg whites to the bowl and fold until combined. Spread the mixture over the plums and bake in the preheated oven for 45 minutes.
Once the cake has completely cooled down, turn it upside down on a plate and serve.
You may also like these spiced beetroot and apple muffins or California Walnut waffles with date drizzle.
