spiced winter red tea upside down cake

If you’re in the mood for some festive baking then you’re in luck, as we’ve got a fab recipe for you to try out containing our oh so festive, spiced winter red tea! Created for us by the talented Rachel’s Kitchen, this super simple upside down cake recipe offers up all the best flavours of Christmas!

what you'll need

for the topping:

2 teapigs spiced winter red tea temples
50g caster sugar
3 plums (sliced)

for the cake:

150g caster sugar
120g unsalted butter, at room temperature
120g self-raising flour
½ teaspoon baking powder
2 eggs, at room temperature
Zest of 1 orange
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
Custard or cream to serve

method:

Preheat the oven to 170C. Grease and line the base and sides of an 8-inch cake tin with non-stick baking paper.
For the topping, pour 100ml of boiling water into a small saucepan. Add the tea temples, stir and leave to steep for 15 minutes.
Add the sugar to the pan, and heat gently to dissolve. Then add the sliced plums and stir over a medium-high heat for a few minutes. Discard the tea bags and pour the plum mixture into the cake tin, spreading it evenly over the base.
For the cake, put all the ingredients into a Magimix or beat with handheld electric whisks, mixing until just combined. Scrape down the sides and mix briefly until smooth.
Transfer the cake mixture into the tin, gently spreading it over the plums with a spatula. Bake for 25-35 minutes or until a skewer comes out clean. Leave to cool slightly.
To turn out the cake, run a spatula around the edge of the tin to loosen the cake.
Place the tin face down on a large plate or board and ease the tin away until the cake is out of the tin. Remove the baking paper and serve warm with custard or cream.