KIWIFRUIT UPSIDE-DOWN CAKE
KIWIFRUIT UPSIDE-DOWN CAKE
Recipe
SERVES 10
FOR THE CARAMEL
75g butter, softened
100g muscovado or soft brown sugar
6 firm green kiwifruit, peeled and cut into 1cm thick slices
FOR THE CAKE
150g butter, softened
100g muscovado or soft brown sugar
1 tsp vanilla extract
3 organic eggs
150g plain flour
50g ground almonds
2 tsp baking powder
½ cup Greek yoghurt
Cream, to serve
- Preheat the oven to 170C fan bake. Grease and line a square 22cm cake tin.
- First, make the caramel. Melt the 75g butter in a saucepan over a medium heat. Take off the heat and add in the sugar, stirring until it dissolves.
- Pour the caramel straight into the lined tin and arrange the kiwifruit slices on top in 3 rows, overlapping slightly.
- Next, make the cake. In the bowl of an electric mixer, cream the remaining butter and sugar until pale and fluffy.
- Add vanilla and then the eggs, one at a time, beating between each addition.
- Mix in the dry ingredients and beat until just combined.
- Follow with the yoghurt and do a final mix. Stop your electric mixer once all the ingredients are combined.
- Spoon the batter over the fruit in the tin, smoothing it with a spoon to make it flat on top.
- Bake for approximately 40 minutes or until the cake is golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for at least 20 minutes before turning out onto a cooling rack.
- Serve the cake warm with a generous amount of runny cream.
- To store, refrigerate in an airtight container for up to 3 days.