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Caramelised Feijoa Upside-Down Cake

April 23, 2018 | Filed under Dessert, In-betweens

This recipe is a new take on an old recipe that I first made many years ago with pineapple slices (and a cherry in the middle! Very 70’s).

I made this yesterday for a shared lunch where it was extremely popular and disappeared very quickly.

Ingredients: 

For caramel topping

50g butter
½ cup brown sugar
12 medium feijoas
Crystallised ginger

For cake

50g butter
½ cup brown sugar
1 egg
juice of half an orange
½ cup maple syrup or honey
1½ cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup milk
1 teaspoon baking soda

Method:

  1. Preheat oven to 170°C
  2. Line a round 23cm cake tin with baking paper
  3. Melt the first measure of butter and add the first measure of brown sugar, stirring till the sugear has dissolved
  4. Pour this caramel mixture into the prepared cake tin
  5. Peel and slice the feijoas and place them decoratively over the caramel base along with slices of crystallised ginger
  6. Beat the second measure of butter and brown sugar with a hand mixer until it is well combined.
  7. Add the egg and beat till it is mixed in, then beat in the orange juice and maple syrup
  8. Sift the flour and spices and stir into the butter and sugar mixture until well combined
  9. Combine the milk and baking soda till the soda has dissolved then stir into the cake mixture till smooth
  10. Pour into the cake tin to cover the feijoas
  11. Put the cake into the oven and bake for approximately 40 minutes
  12. Test by poking a skewer or a small narrow knife into the cake.  When it comes out clean the cake is cooked
  13. Remove from the oven, gently loosen the cake around the edges of the tin then turn out on to a plate so the caramel is on top
  14. Cut into wedges and serve warm with greek yoghurt, whipped cream or ice-cream.

Up to 12 servings.

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