Tuscan Plum Tart (Upside down plum cake)

275 g Sugar
150 ml Water
900 g Plums
150 g Soft Butter or vegetable oil
175 g Sugar
200 g Self Raising Flour
3 Eggs

Preheat the oven to 170’c.
Put the sugar and water into the pan.
Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelises to a golden brown.

Meanwhile half and stone the plums, carefully arrange cut side down in a single layer over the caramel (this will be the top of the cake when it is cooked).

Put the butter, sugar and flour into the bowl of an electric food processor, whiz for a couple of seconds, then add the eggs and stop as soon as the mixture comes together. ( if you don’t have a food processor, just cream the butter and sugar, add the eggs one by one, then mix in the flour).

Spread the mixture in an even layer over the plums in the pan.

Bake in the preheated oven for about one hour.

The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.
Run a knife around the edges to make sure it has not stuck anywhere.

Leave it to sit for 3 or 4 minutes before turning out.