Upside Down Plum Torte
- 1 punnet of English plums
- 1 orange zested
- 2 tbsp Cottage Delight Apricot Jam
- 4 large free-range eggs
- 200g unsalted butter
- 200g golden caster sugar
- 100g ground almonds
- 150g self-raising flour
- 1 tsp vanilla extract
- 100g natural yoghurt
- Preheat the oven to 160c. Butter a 23cm round springform tin, then line the base with baking parchment. Spread most of the jam over the bottom of the tin, then add the pitted and sliced plums in an even layer.
- Put the softened butter into a mixing bowl, add the remaining ingredients, then use electric beaters to mix everything to a smooth, thick cake batter. Try not to over beat once it’s come together.
- Spoon the batter evenly over the plums, level the top, then put into the oven, making sure there’s a tray underneath on the shelf below as the plums can drip a little. Bake for about 1 hour, or until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Cool in the tin for at least 30 minutes, then unclip and turn upright onto a cake plate.
- Warm the remaining jam and brush it over the top of the fruit. Serve just-warm, with a dollop of natural yoghurt, if you like.
Recipe adapted from Olive Magazine: https://www.olivemagazine.com/recipes/baking-and-desserts/upside-down-cherry-torte/