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Plum upside-down cake
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 381
  • Fat about 25g
  • Carbohydrates about 33g
  • Protein about 6g
This is needed
This is needed for 12 piece
Pastry base
  • 100 g white flour
  • 1 pinch salt
  • 80 g butter, cut into pieces, cold
  • 50 g sugar
  • 1 tbsp water
Plum base
  • 20 g knobs of butter
  • 2 tbsp sugar
  • 8 plums, cut into slices 1 cm thick
Cake batter
  • 3 egg
  • 100 g sugar
  • 150 g crème fraîche
  • 80 g butter, soft
  • 3 cm ginger, finely grated
  • 2 tsp baking powder
  • 100 g ground hazelnuts
  • 150 g white flour
To bake
  • 50 g crème fraîche
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides and base greased
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And that's how it's done
And that's how it's done
Pastry base
Mix the flour, sugar and salt in a bowl, add the butter and rub by hand to form a crumbly mixture. Add the water, mix quickly to form a soft dough. Roll out the dough into a circle (approx. 5 mm thick) between two pieces of baking paper, chill for approx. 30 mins.
Plum base
Sprinkle sugar over the base of the prepared cake tin, cover with the knobs of butter and plums.
Cake batter
Beat the eggs and sugar with the whisk on a hand mixer until light and fluffy. Stir in the crème fraîche, butter and ginger. Mix the flour, nuts and baking powder, fold into the mixture. Spread the cake batter over the plums, place the pastry base on top.
To bake
Approx. 1 hr. on a baking tray in the lower half of an oven preheated to 180°C. Remove and allow to cool slightly. Loosen the cake from the tin frame, turn out onto a plate, remove the tin base and baking paper, leave to cool. Serve with crème fraîche.