The name translates as "Upside-Down Plum Flower Cake."
Diandao Meihua Dangao (颠倒梅花蛋糕)
3/4 pound fresh plums, halved and pitted
1/4 litchis, peeled and pitted (or canned)
1/2 cup packed brown sugar 1/3 cup butter, softened
1 heaping cup powdered sugar
4 eggs, room temperature 1 tablespoon vanilla extract
1.75 cup cake flour
1 cup cashews, crushed
1/2 tablespoon cardamom
1 teaspoon cinnamon
1 pinch baking powder
1) Grate off the zest of the tangerines, then peel and separate into sections. Set aside. Preheat oven to 350 degrees Fahrenheit. Grease and line a 9 inch spring-form cake tin with butter.
2) Combine brown sugar and 1/4 cup flour. Cut plums into sections. Sprinkle sugar + flour over the bottom of the tin. Arrange the plum sections and litchis into a desired pattern.
3) Combine butter with powdered sugar in a mixing bowl, and stir with a mixer until light and fluffy. Add the eggs, one by one, beating thoroughly. Sift remaining flour into the bowl while beating. Then, using a mixing spoon, stir in vanilla extract, tangerine zest, cinnamon, cardamom, and baking soda, one by one.
4) Carefully fold tangerine sections into batter, and then gently spoon batter over the plums and litchis. Smooth the surface with a spatula or wooden mixing spoon.
5) Bake for 50 minutes or until golden brown (and an inserted toothpick comes out clean). When done, remove from oven, and allow to cool for 5 minutes. The turn cake tin over serving plate and remove.