#jammyFRUITcake
“UPSIDE DOWN CAKES are the only way to fruit”
2tbs brown sugar
12 plums, halved (or enough to cover your roasting tray - can sub with any in-season stone fruit you like or even pineapple or banana
200g strawberries, Chopped (Optional)
300g butter
300g icing sugar
4 eggs
225g desiccated coconut
200g gluten-free flour
2 1/4 tsp baking powder
Pinch bicarb
11/2 tsp almond essence
1/4 cup (60ml) milk
1/3 cup (80g) Raspberry jam, strained - sub with apricot jam if you decide on pineapple or banana as the fruit
Double cream or yoghurt to serve
Preheat your oven to 160C. Grease and line the base and sides of a large deep roasting tray.
Scatter tray with brown sugar and arrange over plum halves, cut side down. Scatter over strawberries.
Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on high until pale. Add eggs, one at a time, until fully incorporated into the mixture. Add remaining ingredients and briefly mix to combine into a batter. Spoon batter over fruit and spread with a palette knife. Bake for 1 hour 10 minutes or until cake is cooked through, check this by testing with a metal skewer, if it comes out clean its ready.
Cool in tray for 10 minutes then invert onto a cooling rack. Remove paper and brush with warmed strained jam,
Cut and serve warm with a big dollop of cream.