Spiced walnut and plum upside-down cake
For the base (will become the top when cooked)
10g | 2 teaspoons salted butter
20g | 4 teaspoons light muscovado sugar
For the cake
150g |5oz | 3/4 cup light muscovado sugar
100g |3 1/2 | 1/2 cup softened salted butter
3 medium eggs beaten
100g |3 1/2 | 1/2 self raising flour
150g |5oz | 3/4 cup finely ground walnuts
50g chopped walnuts
2 teaspoons Chai Mountain masala
teaspoon baking powder
2 tablespoons milk
2 tablespoons runny honey
Preheat your oven to moderate, 180C | 160C fan | 350F | gas mark 4 | aga baking oven
To prepare the base
Grease and flour the sides of an 8 inch cake tin then line the bottom of the tin with baking parchment, roughly smear the parchment with the butter and sprinkle the sugar over the butter. Cut the plums in half lengthways and remove the stones, place the plums cut side down over the base of the cake tin, they should be touching. Set aside while you make the cake.
To make the cake batter
In a bowl mix the flour, ground and chopped walnuts, masala and baking powder together to get rid of any clumps of ground walnut. Set aside.
In a separate large bowl cream the sugar and butter together until light and fluffy. Add the beaten eggs a tablespoon at a time making sure the eggs are well mixed in before adding the next tablespoon of egg. Once all the eggs have been incorporated into the butter mixture, mix 2 tablespoons of the flour mixture to stop the eggs from separating and add the milk. Fold all the remaining dry ingredients into the butter and eggs. Pour the batter into the prepared tin making sure to cover all the plums.
Bake for 40 minutes, appliances vary so check after 30 minutes don't worry if it takes longer than 40 minutes. To check if it's cooked, gently touch the centre top of the cake, any dent left by your finger should spring back. Allow the cake to cool in the tin before turning out on to a plate and drizzle with a little honey while it's still slightly warm.
If you don't have The Himalayan Spice Company Chai Mountain Masala that's fine, you can use mixed spice instead
Like all nut cakes this is decadently rich try serving it slightly warm with cold pouring cream or vanilla ice cream for an indulgent autumn pudding.
Vegetarian (does contain eggs)