Topsy Turvy

I reckon about 97% of people out there, world wide, are currently attempting to tackle an optimistic but unatainable new years resolution of cutting out anything remotely devilish from their diet - chocolate, bread, ice cream, bacon, alcohol, and of course, the big tempter Cake.

However, I regret to inform you all that this cake will win the battle.
It will break you.

That is all.

But hey, goodluck anyway!



Plum and Almond Cake

175g butter, softened
1/3 cup brown sugar
800g fresh of canned plums, halved and pitted
Zest of a whole lemon
1 cup caster sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup almond meal
1 1/2 cups self raising flour

Pre-heat oven to 160 degrees celsius. Grease a round baking/tart dish or cake pan. Line the base with baking paper. Melt 20g of butter and lightly brush over the baking paper base. Sprinkle with the brown sugar and lay the plum halves face side down until the majority of the base is covered.

Cream butter, caster sugar, lemon zest and vanilla together until pale and really fluffy with an electric beater. Add in eggs, one at a time beating well after each addition until fully incorporated to form a smooth batter. Carefully fold in the sifted flour and almond meal. Spoon the mixture over the plum base and smooth out with a big spoon.

Bake in the oven for about 45 minutes until golden and springy to touch.
Leave to cool in pan for 10 minutes and then turn out onto a serving plate. And since you're breaking your resolutions anyways, why not eat it with really good whipped cream or ice-cream. When in rome...