plum and toasted miso upside down cake
I have a copy of Aran Goyoaga's book, Bakes Simple, even though I'm not a gluten free baker. As plums are still in the fruit shop I decided to adapt one of Aran's recipes from the book for a plum and toasted miso upside down cake. The recipe was made with buckwheat flour but I find buckwheat flour a bit too aggressive in flavour so I used plain flour instead.
I didn't have any miso in my kitchen so I bought a container which I now have to use, so expect to see quite a few miso flavoured desserts coming to the blog in the near future. Apart from toasting the miso this is a pretty straight forward mix in one bowl kind of cake. The plums make the cake very moist so leave the cake to cool for about 30 minutes before turning it out to prevent the plums sliding off the cooked cake - I'm speaking from experience here.
Here’s the
recipe for you which makes an 8 inch cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon,
unsalted butter and 60g eggs. My oven is a conventional gas oven so if your
oven is fan forced you may need to reduce the oven temperature by 20°C.
Upside down plum and toasted miso cake - inspired by an Aran Goyoaga recipe
Topping20g butter, melted
¼ cup brown sugar
450g small plums, halved and pitted
Cake
30mls white miso
55 mls full cream milk
135g light brown sugar
2 eggs
75g extra-virgin olive oil or sunflower oil
1½ tsp vanilla extract
100g plain flour
35g almond meal
½ tsp bicarb soda
pinch salt
Heavy cream, whipped, for serving
Method
Preheat the oven to 180°C, conventional. Grease, flour then line the base of a 8 inch cake tin with baking paper. Spoon the melted butter into the base of the tin then top with the brown sugar. Carefully arrange the plums in a circular pattern over the brown sugar. Set aside.
Spread the miso thinly into a sauté pan; have the milk close by because you will need it right away. Cook the miso over medium-high heat until it begins to stick to the pan, stirring it around with a wooden spoon to toast it, 1 to 2 minutes. It will turn dark and smoky. Immediately pour in the milk and whisk it around to break down the miso just as you would to make a roux. It will thicken and become a dark paste. Scrape it into a medium bowl and let it cool for 5 minutes.
Whisk the brown sugar, eggs, oil and vanilla into the miso paste until smooth. Then whisk in the flour, almond meal, the bicarb soda and salt until you have a smooth batter. Pour it over the plums.
Bake for 55 minutes to 1 hour, or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for 30 minutes. Run a knife close the edge of the pan to release the cake, then invert it onto a plate. Serve the cake warm or at room temperature with a bit of whipped cream. The cake will keep for a few days tightly wrapped in the refrigerator. 
135g light brown sugar
2 eggs
75g extra-virgin olive oil or sunflower oil
1½ tsp vanilla extract
100g plain flour
35g almond meal
½ tsp bicarb soda
pinch salt
Heavy cream, whipped, for serving
Method
Preheat the oven to 180°C, conventional. Grease, flour then line the base of a 8 inch cake tin with baking paper. Spoon the melted butter into the base of the tin then top with the brown sugar. Carefully arrange the plums in a circular pattern over the brown sugar. Set aside.
Spread the miso thinly into a sauté pan; have the milk close by because you will need it right away. Cook the miso over medium-high heat until it begins to stick to the pan, stirring it around with a wooden spoon to toast it, 1 to 2 minutes. It will turn dark and smoky. Immediately pour in the milk and whisk it around to break down the miso just as you would to make a roux. It will thicken and become a dark paste. Scrape it into a medium bowl and let it cool for 5 minutes.
Whisk the brown sugar, eggs, oil and vanilla into the miso paste until smooth. Then whisk in the flour, almond meal, the bicarb soda and salt until you have a smooth batter. Pour it over the plums.
Bake for 55 minutes to 1 hour, or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for 30 minutes. Run a knife close the edge of the pan to release the cake, then invert it onto a plate. Serve the cake warm or at room temperature with a bit of whipped cream. The cake will keep for a few days tightly wrapped in the refrigerator.
As Aran mentions in the book, even though the cake is made without butter it tastes just like butterscotch and was really popular at work.
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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