Cooked - Upside Down Plum Fennel Cake - New Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Upside Down Plum Fennel Cake

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6.0

⅔ cup or 135 grams sugar

2 teaspoons fennel seeds

400 g or 4 large firm plums, thinly sliced

1 egg

1 stick or 113 grams butter, melted

¼ cup or 54 g olive oil

⅓ cup or 70 g milk

2 teaspoons lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

¼ teaspoon kosher salt

½ cup or 100 g sugar

1 tablespoon fennel seeds, freshly ground

½ heaping cup or 54 g almond flour

½ teaspoon baking powder

1 cup + 1 tablespoon or 140 g all purpose flour

2 tablespoons candied fennel seeds for topping, optional

Slightly grease an 8 inch or 20 cm round pan (or loaf pan) with oil and line the bottom with parchment paper.
For the caramel, add the sugar to a pot or pan on medium low heat and wait for it to melt, for 5 to 7 minutes, without mixing the sugar.
Once caramelized, mix fennel seeds in the melted sugar. Immediately pour the hot sugar in the baking pan lined with parchment paper.
Heat the oven at 350°F or 175°C.
Arrange the thinly sliced plums on the bottom of the pan, over the caramelized sugar.
For the cake batter, add the egg, butter, oil, milk, citrus zest, citrus juice, vanilla extract, salt, sugar, ground fennel, almond flour in a bowl and whisk until combined.
Sift the flour and baking powder over the batter and roughly mix with a spatula until there are no more dry flour spots.
Pour the cake batter over the plums.
Place the cake pan on a baking sheet, place that on the middle rack of your oven and bake for 40 to 50 minutes, or until the cake looks golden brown on top.
Allow the cake to rest for 3 to 5 minutes, then carefully flip the cake pan on a serving dish.

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