How to make a sugar free plum upside-down cake

The ingredients you need are plums, eggs, backing powder, hazelnut or almond meal, butter, coconut flour, vanilla extract and stevia.

The utensils you will need are measuring cups of all sizes, a fruit knife, a chopping bored, a sieve, a cake tin, a saucepan, cooking spray, backing paper and an electric-mixer.

First you make the carmel. Start by putting half a cup of stevia in the saucepan.

After that put in one cup of room-temperature water and give it a bit of a stir. Put it on a medium flame for about five minutes stirring constantly.

Once the carmel is finished pour it in the cake tin

Take four or five plums and slice them into evenly sized wedges

you then place the plums in the carmel to line the pan and you can also add some cinnamon and almond or some thing like that for some extra flavour.

Put 250gm of butter, half a cup of stevia and a teaspoon of vanilla extract in a bowl and mix it with an electric mixer.

Don't forget to preheat the oven!

put 1 and a half cups of coconut flour, 100gm of hazelnut meal, and teaspoon of baking powder in a bowl.

take the hazelnut, coconut, baking powder mix and sieve it into the now well mixed butter mix.

let it mix for 5 minutes and then add six eggs to it and continue to mix it.

The batter should become crumbly but still remain firm and stay together.

Put the batter over the plums

once it is all in the tin level it out our you will have a topsy-turvy cake.

Put the cake in the oven on 180 degrees celsius

after 45 minutes or once a skewer comes out clean take the cake out of the oven. It should be a golden brown colour.

Flip it upside-down and......TADA! You have a beautiful sugar free plum upside-down cake.