Shane Smith's upside-down salted caramel plum cake: Today

Ingredients

Topping:

• 45g butter
• 110g light brown sugar
• 10/12 small plums
• 1 tbsp cream

Sponge:

• 100g plain yogurt
• 200g caster sugar
• 1 lemon zest
• 3 large eggs
• Dash vanilla
• 2 tsp baking powder
• Pinch salt
• 190g plain flour
• 120ml vegetable oil

Method

1. Preheat the oven to 190C/170C fan.
2. Grease a 9-inch round loose bottom cake tin and line the base with parchment paper.
3. For the plum topping, place the butter & sugar in a saucepan and gently melt to combine.
4. Cook this on a medium heat for 30 seconds and add the cream.
5. Pour the mixture into the prepared cake tin, spreading to cover the bottom of the tin.
6. Slice the plums in half and remove the stone. Slice each half in three.
7. Working from the centre of the tin, place the plum wedges (slightly overlapping) in a circular pattern over the brown sugar mixture, covering the base fully. Set aside.
8. For the sponge, In a large bowl, combine the yogurt, sugar, lemon zest, eggs and vanilla, stirring until well blended. Add the baking powder and salt. Stir well to combine.
9. Add the flour, stir to combine. It's okay if there are a few lumps. You’ll work them out after you add the oil.
10. Add the oil and stir until you have a smooth batter. Pour the batter into the prepared tin.
11. Bake for 35-40 minutes, until the cake feels springy to the touch in the centre and a toothpick or cake tester inserted into the centre comes out clean.
12. Remove and allow to cool for 10 minutes in the tin, then invert the tin onto a plate.
13. Give the tin a firm shake. You should hear the cake drop onto the plate. Slowly and carefully lift the tin off of the cake.
14. Serve warm or at room temperature with a dollop of whipped cream.