Upside-Down Plum Cakes

Ingredients

• 4 fresh plums (250g)

• 50g sugar

• 50g unsalted butter (room temperature)

• 1 egg

• 50g flour

• Zest of half a lemon

• ½ tsp baking powder

• 50g pecans

• 50g honey

Instructions

1. Wash the plums, remove the pits, and cut them into 6 wedges each.

2. Preheat the oven to 160°C (top and bottom heat).

3. Line the bottoms of four small baking tins (about 8 cm in diameter) with baking paper.

4. Brush the sides of the tins with butter and dust lightly with flour.

5. Arrange the plum wedges in a flower shape on the baking paper.

6. In a mixing bowl, beat the butter and sugar together until light and fluffy using a mixer or whisk.

7. Add the egg and mix until combined.

8. Add the flour, lemon zest, and baking powder, and fold everything together into a smooth batter.

9. Divide the batter evenly over the plums in the baking tins.

10. Roughly chop the pecans and toast them in a warm pan until golden and crispy. Let them cool.

11. Bake the cakes for 20 minutes until golden brown. Let them cool slightly, then turn them out onto plates with the cake side down.

Sprinkle with the toasted pecans and drizzle with honey.

Storage Advice: Keep refrigerated for up to 3 days.

Nutritional information