Fresh Plum Upside Down Torte

Fresh Plum Upside Down Torte

 

Serves 8

Points per serving: 2 (original points)

4 small plums, halved and pitted

50 g self raising flour, sifted

2 heaped tbsp oats

½ tsp cinnamon, ground

1 tsp baking powder

¼ tsp salt

2 egg whites

75 g caster sugar

2 large eggs

1 tsp vanilla essence

Preheat the oven to Gas Mark 4/180°C/350°F. Lightly spray a 23cm (9in)round spring clip cake tin with low-fat cooking spray. Arrange the plum halves , skin side down , over the base of the tin.

Combine the plain flour, porridge oats, cinnamon, baking powder and salt and set aside.

In a large clean mixing bowl, whisk the egg whites until they form soft peaks, gradually beat in half of the sugar and continue whisking until you have a thick glossy meringue.

In another bowl, whisk the whole eggs with remaining sugar and vanilla essence , until pale and fluffy. Whisk a third of the meringue into the egg mixture then fold in the dry ingredients and remaining meringue using a large metal spoon.

Spoon over the plums and bake for 35 to 40 minutes until evenly browned and firm to the touch.

Allow to cool completely in the tin then carefully turn out onto a serving plate,inverting the torte so plums are on top.