Juicy plums in and on this upside down style of cake make it super moist and naturally sweet. Gluten-free, whole grain and lower added sugars and fat. A healthier kind of baking.
Preheat the oven to 180Fan/200C/400F. Line a square (8-inch) or round baking tin with parchment paper.
Put the dry ingredients in a blender or food processor and pulse to get a sandy-textured flour. Set aside.
Put the wet ingredients into a blender or food processor and blend until smooth - about 30 seconds.
Pour the wet blended ingredients into a mixing bowl, then add the dry mixed ingredients on top. Blend well with a spatula or spoon until just mixed. I find a sweeping, figure-of-eight motion works best to keep it light.
Take the lined baking tin. Brush the butter or oil onto the parchment paper. Artfully or randomly lay the plum slices over the tin, with some space in between each slice. Carefully pour over the batter so as not to dislodge the fruit. Gently smooth the top if uneven.
Place the baking tin into the heated oven and bake for 30 minutes. Cover with foil and bake a further 15 minutes. Remove the cake from the oven, taking off and saving the foil.
Let the cake cool for 15 minutes then carefully turn out. The best way to do this is hold a plate firmly over the top and, in one movement, flip. Let the cake drop onto the plate and remove the baking parchment.
To brûlée the cake, turn on your overhead grill/broiler. Line a baking tray with the reserved foil and carefully transfer the cake to the tray. Sprinkle over the remaining sugar and place under the heat. Watch it carefully. Pull it out when it is golden in places. Cool slightly then cut into slices or pieces.
This cake will freeze well cut or whole. To freeze, wrap in a double layer of foil, place in a labeled freezer bag and defrost completely before eating. Use within 3 months of freezing and once defrosted eat within two days.
You may use other fruits instead of the plums. I've made this with peaches and it was gorgeous. Figs would also be great right now. Berries would be good too, but I'd still puree the plums or use applesauce.
You can make this "full fat" by using 150 ml of olive or rapeseed oil instead of the fruit puree and 50 ml of oil.