Upside Down Fruit Cake

A rich cake of seasonal fruit, suitable for Dairy Free, Fodmap, Gluten Free and Nut Free diets.

This is an adaptation of a recipe, taken many years ago, from the ‘Australian Gourmet’ magazine. It is versatile, being adaptable to the seasons and diverse climates of Australia and incorporating your choice of a wide variety of fruit. My personal favourite is apricots though apples, pears and berries are all good.

It is an easy butter cake, sweetened further with a caramel top making it a really sweet treat. The caramel does not require a thermometer, just a watchful eye to ensure the colour reaches a light golden colour. The rice flour provides a more granular texture, which is supported by the fruit and the sunflower seeds.

Diets for which Upside Down Fruit Cake is suitable:

Dairy Free, Fodmap, Gluten Free, Nut Free and Vegetarian.

Ingredients

Preparation: 20 mins | Cooking: 10 mins + 35 mins | Serves: 8+

120 gm (1/2 cup + 1 tbsp) sugar
1/2 cup water
1 cup fruit, sliced, eg half plums, apple slices*
140 gm (1/2 cup + 1 tbsp) butter (Dairy Free see notes)**
100gm (1/2 cup) castor sugar
3 free range eggs
90 gm (1/2 cup + 1 tbsp) rice flour
2 1/2 tsp baking powder
2 tbsp ground sunflower seeds***
1 tbsp Cointreau or similar

Method

GREASE a 20 cm (8 in) round cake tin.
MELT sugar in the water in a small pan.
BOIL until the syrup turns golden brown.
POUR the syrup immediately into the cake tin, swirling to coat the base.
LAY fruit on the caramel.
CREAM butter and sugar until pale.
BEAT the eggs lightly and add to the butter mix one at a time.
SIFT flour and baking powder and fold into mixture.
ADD ground sunflower and liqueur.
POUR cake mix into the tin (over the fruit) and bake at 190 F/375 F/Gas 5 for 35-40 mins.
COOL for 10 minutes in the tin, running a knife around the edge while still hot.

Serve

– Serve with fruit.

Notes

* Select a variety of firm, ripe fruit. For Fodmap diet not stone fruit, apple or pear.
** Dairy Free use coconut oil or vegetable margarine.
*** Sunflower can be replaced with almond (not Nut Free).

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