Blackberry & Plum upside down cake

A deliciously sweet blackberry & plum cake with a twist. Make this upside down cake your sweet centrepiece this Winter season.


150g blackberries
4 plums, stoned and sliced into wedges
200g ground almonds
200g light brown sugar
200g polenta
1tsp baking powder (gluten-free)
½ tsp salt
3 tbsp coconut or strained yogurt
125ml vegetable oil
3 eggs, beaten


  1. Preheat oven to 180°C or gas mark 4. 
  2. Grease and line a 20cm cake tin.
  3. Place the blackberries and plum wedges at the bottom of the cake tin.
  4. Combine the ground almonds, polenta, baking powder, salt, sugar, then add the yogurt, oil and beaten eggs. 
  5. Tip the batter into the cake tin, and bake for 45 to 55 minutes, until a skewer inserted into the centre comes out clean.
  6. Leave to cool, before transferring to a wire rack. When done, place the serving plate on the top of the cake tin and reverse.
  7. Decorate with a sprinkle of powdered sugar. 

Nutrition per ⅛ cake 

Energy 2092kJ/ 503kcal | Fat 35g of which saturates 5.6g | Carbohydrate 36g of which sugars 29g | Fibre 5.2g | Protein 9.3g | Salt 0.6g