It’s impossible not to flip for this sticky, scrumptious summer cake.

Words: Extract from Nadia: A Seasonal Journal  Photo: Rachael McKenna

If you use a springform tin, make sure you put it on a baking tray lined with baking paper before placing it in the oven to avoid leakage (and smoking).

Makes: 8-10 serves
Prep time: 20 minutes
Cook time: 35-40 minutes

INGREDIENTS

2 tablespoon melted butter or coconut oil
3 tablespoons sugar
10-12 small, dark-fleshed, ripe plums, e.g. Black Doris or Omega, halved, stoned
100g softened butter (or coconut oil)
½ cup sugar or honey
3 free-range eggs (at room temp)
¾ cup plain flour (or gluten-free)
1½ teaspoons baking powder
¾ cup ground almonds
½ teaspoon ground cardamon
½ teaspoon ground cinnamon
1 tablespoon orange or lemon zest, plus 2 tablespoons juice
whipped cream, yoghurt or crème fraîche, to serve

METHOD

Preheat oven to 180°C. Grease and line a round cake tin. Combine the melted butter or coconut oil with sugar and drizzle over the base of the cake tin. Arrange plums, cut-side down, on top so they fit snuggly.

In a large mixing bowl, beat the second measures of butter and sugar/honey well with a wooden spoon or electric beater. Beat in eggs, one at a time until well incorporated. (If the mixture looks a bit curdled at this stage, don’t worry, as it will all come back together with the dry ingredients.)

Sift in flour, baking powder and ground almonds and fold into the mixture with spices, citrus zest and juice. Spoon cake batter over the plums and roughly smooth out the top. Bake for 35-40 minutes or until risen and golden and the cake springs back when gently pressed in the middle.

Wait for at least 20 minutes before carefully inverting the cake onto a serving plate.

Serve warm with whipped cream, yoghurt or crème fraîche.