Inspired by the costume of the Sugar Plum Fairy from The Nutcracker, this dessert blends tart and sweet flavours beautifully
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 55 minutes |
| Serves | 4-6 |
| Cuisine | Middle Eastern |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 419 |
| Fat | 22.8g |
| Saturates | 13.5g |
| Protein | 7.4g |
| Carbs | 46.8g |
| Sugars | 15.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Generously grease a 22cm tin with 4 tbsp of melted butter. Add the sugar into the buttered tin and swirl to coat.
Cut the plums into wedges and arrange in a circular pattern.
Whisk the dry ingredients together and set aside. Zest the lemon.
In the bowl of a stand mixer fitted with a whisk, cream the remaining butter, granulated sugar and lemon zest together until light and fluffy. Add the eggs in one at a time until fully combined. Add both extracts.
Incorporate the dry ingredients in three additions, alternating with the buttermilk.
Spread the batter over the fruit, then bake for 45 to 55 minutes, until a cake tester inserted into the centre comes out clean.
Allow the cake to cool for 15 minutes, then invert on to a serving platter.
Sprinkle with edible gold stars then serve warm, or at room temperature.
