Upside Down Tomato & Prosciutto Cake


Serves 8-10

1 tbsp olive oil

100g prosciutto, finely chopped 1 shallot, finely chopped

2 cloves garlic, crushed

4 large heirloom tomatoes, thinly


1½ cups wholemeal flour

2½ tsp baking powder

½ tsp bicarbonat­e of soda

¼ cup loosely packed sage leaves,


¼ cup loosely packed parsley

leaves, chopped 2 tsp cracked black pepper ½ cup finely grated parmesan 120g butter

¼ cup golden caster sugar ¼ cup fine cornmeal

2 eggs

1 cup buttermilk

2 tbsp olive oil, extra

1 bunch sage leaves


60g salted butter, chopped and


¼ cup golden caster sugar

1 tsp lightly crushed fennel seeds 1 tbsp white wine vinegar

Heat oil in a frying pan over medium heat. Add the prosciutto, shallot and garlic and cook for 4 minutes, or until starting to colour. Take off the heat and set aside.

Preheat oven to 200°C (180°C fan forced). Lightly grease and line the base of a 24m (base measuremen­t) round cake tin.

To make fennel seed butter, melt 60g of butter and ¼ cup sugar in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute. Add fennel seeds and vinegar. Take off heat. Season with salt and pepper.

Pour into the base of the tin. Arrange tomato over the butter mixture, overlappin­g to have two layers. In a medium bowl combine the flour, baking powder, bicarbonat­e of soda, sage, parsley, pepper and parmesan.

Combine 120g butter, ¼ cup caster sugar and cornmeal in the bowl of an electric mixer with a paddle attached. Beat for 6 minutes, or until light and fluffy.

Whisk the eggs and buttermilk together. Add half the flour mixture and half the egg mixture and beat on low speed until just combined. Repeat with remaining flour and egg and mix until just combined. Spoon into the tin, smoothing the top with a pallet knife.

Place on a baking tray and bake for 1 hour 10 minutes, or until a skewer inserted comes out clean. Set aside in the tin to cool for 20 minutes before inverting onto a plate.

Heat extra oil in a medium saucepan over medium heat. In batches, add the sage leaves and cook for 30 seconds or until crisp.

Serve cake warm or cool, topped with crispy sage leaves.

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