Gluten Free Plum & Raspberry Upside Down Cake

Step 1
Preheat oven to 180°C (350°F) and spread macadamia, pistachio, cardamom pods and cinnamon sticks on a lined baking sheet. Bake for 10 minutes, tossing halfway through. Remove from the oven and set aside to cool.

Step 2
Meanwhile, heat heavy based frypan over medium heat then add sesame seeds and crushed fennel seeds, and toast, stirring, for 2-3 minutes until the sesame seeds become aromatic. Remove from pan and set aside.

Step 3
Break open cardamom pods and retain the kernels. Place kernels in a spice grinder (or food processor) with cinnamon sticks broken into pieces. Pulse until powdered then add nuts and pulse a few times. Stir in sesame, fennel seeds and dried rose petals. Store in a glass jar until ready to use.

For The Cake
Step 4
Preheat oven to 190°C (375°F) and grease and line a 23cm springform pan. Sprinkle the base of the pan with the light brown sugar.

Step 5
Halve plums and remove pit, then slice each half into 3 wedges. Arrange the plums in a circle around the egde of the pan then arrange the remaining plums in a smaller ring in the centre. Fill all the remaining spaces with the raspberries and set aside.

Step 6
Combine sifted flour, cardamom, baking powder, bicarb soda and salt in a glass bowl and set aside.

Step 7
Cream butter and caster sugar in the bowl of a stand mixer until pale and fluffy. Add the vanilla bean paste, then add the egg yolks beating well between each addition. Beat in half the flour mixture, then the greek yoghurt, then the remaining flour mixture.

Step 8
Carefully spoon the batter over the plums and raspberries making sure you don’t displace any from the base and level the top of the batter.

Step 9
Bake for 50-60 minutes, or until a skewer inserted in the middle comes out clean. Set aside to cool for 30 minutes then release the cake from the spring form and carefully invert the cake onto a cake plate. Sprinkle the top with the sweet dukkah and serve with dollop cream.