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Plum and Blackberry Upside-Down Cake
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- 125 g unsalted butter, soft, plus extra for greasing
- 50 g light brown muscovado sugar
- 2 - 3 plums, halved, stone removed then cut in wedges (5 mm)
- 175 g fresh blackberries
- 200 g caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 150 g plain flour
- 175 g milk
- 1 ½ tsp baking powder
- 1 pinch fine sea salt
- per 1 slice
- 1456 kJ / 348 kcal
- 3.8 g
- 51.2 g
- 14.2 g
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