food with jor­dan ron­del

Take a plen­ti­ful fruit and turn it on its head for a de­li­cious, gooey re­sult.

Sunday Star-Times - Sunday Magazine - - NEWS -

This up­side-down cake recipe is great be­cause you can use what­ever fruit is in sea­son. Kiwifruit may seem like an odd fruit to bake with, but once caramelised and gooey, it is in­cred­i­bly de­li­cious.


75g but­ter, soft­ened 100g mus­co­v­ado or soft brown sugar 6 firm green kiwifruit, peeled and cut into 1cm thick slices


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 warm with a gen­er­ous amount of runny cream. To store, re­frig­er­ate in an air­tight con­tainer for up to 3 days.

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