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Recipes | 28 by Sam Wood
founder, IQS
 

Upside-Down Sticky Plum Christmas Cake

By Meg Yonson

I Quit Sugar - Upside-Down Sticky Plum Christmas Cake recipe
  • 16 servings
  • Prep - 15 mins
    Cooking - 45 mins
  • Total - 1 hour
I Quit Sugar - Upside-Down Sticky Plum Christmas Cake recipe

Christmas lunch isn't complete without a deliciously rich Christmas cake to share with your loved ones. This one is filled with warming spices, sweet plums and some fructose-free rice malt syrup for a little extra indulgence. There's still a bit of sugar in this one, so we've kept serving sizes small and recommend eating it only on special occasions.  

Servings: 16
Preparation: 15 mins
Cooking: 45 mins

Ingredients

Dry ingredients

  • 1 cup buckwheat flour.
  • 1 cup almond meal.
  • 2 teaspoons cinnamon, ground.
  • 1 teaspoon ginger, ground.
  • 1 teaspoon cardamon, ground.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon baking soda.

Wet ingredients

  • 2 eggs.
  • 100 g butter.
  • 2/3 cups milk, full-fat.
  • 1/4 cup rice malt syrup.

Sticky Plums

  • 2 teaspoons rice malt syrup.
  • 6 plums, pips removed and sliced into 0.5cm wedges.
  • 1 teaspoon cinnamon, ground.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4; grease a large cake tray and line the bottom with baking paper.

2. Toss the plums in the rice malt syrup and cinnamon. Cover the bottom of the cake tray evenly with plum slices.

3. Add all dry ingredients into a mixing bowl. Toss to combine. Set aside.

3. Then, in a large mixing bowl, beat the butter and rice malt syrup together until creamed. Add the remaining wet ingredients and beat for another 30 seconds until all combined. Pour into the dry ingredients and fold through until you have a smooth batter.

4. Pour mixture into the prepared cake tray, on top of the plums. Place cake into the oven and cook for 45 minutes or until a skewer inserted comes out clean.

5. Once cooked, remove cake from the oven and allow to cool slightly, then place a cooling rack on top of the cake tin and flip, inverting the cake onto the rack. Sprinkle with a little extra cinnamon for serving.


Christmas lunch isn't complete without a deliciously rich Christmas cake to share with your loved ones. This one is filled with warming spices, sweet plums and some fructose-free rice malt syrup for a little extra indulgence. There's still a bit of sugar in this one, so we've kept serving sizes small and recommend eating it only on special occasions.

Ingredients

Dry ingredients

  • 1 cup buckwheat flour.
  • 1 cup almond meal.
  • 2 teaspoons cinnamon, ground.
  • 1 teaspoon ginger, ground.
  • 1 teaspoon cardamon, ground.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon baking soda.

Wet ingredients

  • 2 eggs.
  • 100 g butter.
  • 2/3 cups milk, full-fat.
  • 1/4 cup rice malt syrup.

Sticky Plums

  • 2 teaspoons rice malt syrup.
  • 6 plums, pips removed and sliced into 0.5cm wedges.
  • 1 teaspoon cinnamon, ground.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4; grease a large cake tray and line the bottom with baking paper.

2. Toss the plums in the rice malt syrup and cinnamon. Cover the bottom of the cake tray evenly with plum slices.

3. Add all dry ingredients into a mixing bowl. Toss to combine. Set aside.

3. Then, in a large mixing bowl, beat the butter and rice malt syrup together until creamed. Add the remaining wet ingredients and beat for another 30 seconds until all combined. Pour into the dry ingredients and fold through until you have a smooth batter.

4. Pour mixture into the prepared cake tray, on top of the plums. Place cake into the oven and cook for 45 minutes or until a skewer inserted comes out clean.

5. Once cooked, remove cake from the oven and allow to cool slightly, then place a cooling rack on top of the cake tin and flip, inverting the cake onto the rack. Sprinkle with a little extra cinnamon for serving.