Spiced Plum and Walnut Upside Down Torte

The love affair with Summer plums continues with this recipe for an upside down torte.  Bringing together a spicy base with a tasty plum topping and the crunch of walnuts it is just the thing for an afternoon tea.

Spiced Plum and Walnut Upside Down Torte

IMG_20160223_141751 (1)President Plums
President Plums



  • 9 President Plums, or other plums
  • 1 cup of Self Raising flour
  • 100 g light brown or light muscovado sugar
  • 3 tbsp vegetable oil
  • 3 tbsp milk
  • 2  tbsp golden syrup
  • 1/2 tsp vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1 teaspoon of orange zest
  • 1 egg, large, beaten
  • 1 quarter cup of walnut halves


  • 15 g butter
  • 1 tblsp golden syrup


  1. Prepare a 20 cm baking tin by greasing the tin and lining it with baking paper. (here I greased and lined the base and used very fine breadcrumbs around the sides because the tin had a slight flare)
  2. Cut plums in half lengthwise, remove stone and then cut in half lengthwise again
  3. Steam plum quarters skin side down for 3 mins until softened (if plums are unavailable you can also use canned plums and so no need for steaming)
  4. Make topping by placing the tablespoon of golden syrup and the butter over a low heat and stir until melted
  5. Pour into the prepared baking tin and smooth over the base
  6. Arrange the plum slices in a circle over the base of the tin into the centre.
  7. place pieces of walnut in the spaces between the plum slices and 4-5 walnut halves around the centre
  8. Sift the dry ingredients; flour and spices into a bowl
  9. In another bowl place sugar, stir in the beaten egg, milk, oil, vanilla extract and  golden syrup combining well
  10. Gradually stir in the flour mix, combining well
  11. Spoon gently over the plums
  12. Bake at 160 C fan forced, or 180 C conventional,  for 35  minutes or until skewer comes out cleanly.
  13. Set aside to cool for a few minutes then invert onto a plate
  14. Serve with a good dollop of double cream


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