Plum and Star Anise Upside-Down Cake
Plum and Star Anise Upside-Down Cake, with measured ingredients and a clear cooking method. Serve with Bock for a relaxed ProjectBeer table.
dessert · Serves 8
Plum and Star Anise Upside-Down Cake
Bring plum and star anise upside-down cake to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 8. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Bock when the food is ready.
Ingredients
Serves 8
6 plums, halved and stoned
175 g softened butter
175 g caster sugar
175 g self-raising flour
3 eggs
50 g light brown sugar
1/4 tsp ground star anise
2 tbsp milk
Instructions
Heat oven to 180°C, 160°C fan. Grease and line a 20 cm round tin, cover base with brown sugar and arrange plums cut-side down.
Beat butter and caster sugar until pale. Beat in eggs one at a time, adding a spoonful of flour if curdling.
Fold in remaining flour, star anise and milk. Spread over plums and bake for 45–55 minutes until a skewer comes out clean.
Cool for 15 minutes, loosen edges and turn carefully onto a plate while still warm.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Bock. Rich bready malt and caramel notes complement baked fruit and warm spice, with enough body to match a buttery cake. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.