Rustic upside-down plum tart recipe

This recipe is based on one of my favourite recipes, Medical Medium’s spice cake recipe. Here I have turned it into plum cake instead. Plums are a rich source of vitamins and minerals and with their high levels of magnesium, they help to soothe nerves and promote good sleep. They are also excellent for digestive disorders such as IBS, gastritis and constipation when eaten on a regular basis.

FOR THE CAKE

2 cups gluten free oat flour

1 cup finely ground walnuts

1 cup coconut sugar + 1 tablespoon extra

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1 teaspoon vanilla extract

1 1/3 cup almond milk

1/3 cup apple puree

Approx 15 small plums, stoned and quartered

1 teaspoon coconut oil

METHOD

Pre-heat the oven to 180°c. melt 1 teaspoon of coconut oil in the base of a 21cm springform cake tin. Sprinkle with 1 tablespoon of coconut sugar. Arrange the plums neatly in a concentric ring around the cake tin.

Add the oat flour, ground walnuts, coconut sugar, baking powder and soda and spices to a bowl. Mix well and set aside.

In a jug, blend together the almond milk, apple puree and vanilla extract then add this to the dry ingredients and stir. Pour the cake mix over the plums and bake for 50 minutes to 1 hour, until the skewer comes out clean. Serve with optional but very delicious walnut or cashew cream!