You know when you have a bit of nervousness to work off and there’s nothing better than “putting it” in a cake? This is exactly what this plum and rosemary upside-down cake is for! The recipe comes from the Instagram channel cucina_stanca. It’s really good, it stays moist and compact and that hint of rosemary really adds a certain something…
Ingredients, for a 22cm diameter flared pan
- 5 eggs
- 360 g of 00 flour
- 90 g of starch
- 250 g of sugar
- 18 g of chemical baking powder
- 130 g of quality sunflower seed oil
- 150 g of milk at room temperature
- 1 tablespoon vanilla extract
- 8 red plums
- butter and sugar for the pan
In the planetary mixer, whip the eggs, vanilla and sugar and once you have obtained a light and frothy mixture, slowly add the oil and milk at room temperature. Sift the flour, starch and yeast and add them to the mixture a little at a time to let them absorb together, finish working the dough by hand (with a spatula or wooden spoon).
Butter the mold and sprinkle the bottom with granulated sugar, place 2 sprigs of rosemary and arrange the plums cut into quarters until they almost cover the entire pan (leave a 1-2 cm ring free on the outer edge).
Add a few flakes of butter, placing them between the plums and then pour the mixture up to 3/4 of the pan (if you have any leftover you can use it for tartlets/muffins).
Inform at 180 degrees (ventilated) for at least an hour. After 45 minutes start checking, if it darkens too much cover with silver paper. Test with a toothpick and when it is dry, take it out of the oven, turn the cake with the mold upside down onto a plate and leave to cool (or even cool) before removing the mould.
And here’s the upside down plum cake, even though it’s October it gives us a final farewell to Summer!
