Upside-down plum cake with biscuits and oats

Name: Upside-down plum cake with biscuits and oats
Ingredients: 500 g large; plump plums; 1/4 teaspoon ground cinnamon; 100 g plain biscuits; 5 tablespoons oats; 5 eggs; 1/4 teaspoon salt; 5 tablespoons granulated sugar; 5 g baking powder; 5 tablespoons sparkling mineral water; 8 tablespoons sifted plain flour; 70 g icing sugar

Dessert - Upside-down plum cake with biscuits and oats by Amanda O. - Recipia

Crushed biscuits and oats form the layer under the plums, while the cake bakes on top and is turned out while still hot. Upside-down plum cake with biscuits and oats has soft fruit, a fluffy cake and a biscuit-flavoured base. I choose plump plums that hold their shape when cut. Prep: 25 minutes. Cook: 35 minutes. Rest: 20 minutes. Total time: 80 minutes. Serves: 8. Approximately 270 kcal and 8 g protein per serving.

Ingredients

500 g large
plump plums
1/4 teaspoon ground cinnamon
100 g plain biscuits
5 tablespoons oats
5 eggs
1/4 teaspoon salt
5 tablespoons granulated sugar
5 g baking powder
5 tablespoons sparkling mineral water
8 tablespoons sifted plain flour
70 g icing sugar

Preparation

1. Wash the plums, halve them and remove the stones. Arrange them on a plate and sprinkle with 1/4 teaspoon of cinnamon. 2. Heat the oven to 180°C. Line the baking tin with baking paper and crush the biscuits. 3. Sprinkle the biscuits into the tin, then add 2 tablespoons of oats. Arrange the plums cut side down over the biscuits and sprinkle the remaining 3 tablespoons of oats on top. 4. Separate the eggs. Beat the egg whites with 1/4 teaspoon of salt until foamy. Beat the yolks with the granulated sugar and baking powder until the mixture turns pale and doubles in volume. 5. Slowly pour the sparkling mineral water into the yolks in a thin stream. Fold in the egg whites and sifted flour, gently mixing with a wooden spoon, then pour the batter over the plums. 6. Bake for 35 minutes at 180°C. The cake should be baked through, and a toothpick inserted into it should come out clean. 7. Get a large cutting board or a platter the same size as the tin ready. Turn the cake out while it is hot and quickly peel off the baking paper. Sprinkle with icing sugar, leave to cool for 20 minutes, then cut into portions.

Notes

Digestive biscuits can replace plain biscuits in the same amount; the cake contains gluten and eggs. Covered, it keeps in the fridge for up to 3 days; I bake it a few hours before the meal, because it slices more neatly once cooled. A slice goes well with unsweetened black tea. Choose plump, ripe but still firm plums; very soft ones release more juice. A 20 × 30 cm tin works well for these amounts. Turn it out while it is hot, as the paper comes away more easily then.