Beautiful upside-down cake with caramelised pear topping. This Dairy-free, Gluten-free and Paleo recipe is made with olive oil, ground almonds and honey.
Upside-down cakes are simple to make, involving nothing more taxing than lining the bottom of a cake tin with caramel and fruit, and pouring over a cake batter. Yet they invoke a delightful élan when flipped over to reveal a beautiful halo of caramelised fruit. For this reason, upside-down cakes are generally baked in a larger tin, to maximise the topping to cake ratio. Accordingly, they rely on a denser cake mix which can withstand the weight of the fruit.
The key to success in an upside-down cake is to use a juicy fruit that is capable of liquefying the caramel during cooking. If the fruit does not release enough juices during cooking, then the caramel will simply harden into impenetrable shards. Good candidates include apples, apricots, peaches, pears and – of course – the classic pineapple rings. However, you can make an upside-down cake with dried fruits if you first poach them in a liquid such as fruit juice or alcohol to plump them up.
The second most important point relates to making the caramel itself. As you boil honey and water, the mixture gradually darkens and develops bitter tones – it is these bittersweet notes that distinguish a caramel from a syrup. If you do not cook caramel for long enough, then it is too light and too sweet – a thin imitation without any complex roasty flavours. If you cook caramel for too long, then it becomes too dark and too bitter. For best results, simply monitor the colour carefully and stop as soon as you achieve a deep amber colour.
|Gluten-free Caramelised Upside-Down Ginger & Pear Cake|
for the topping:
for the cake:
for greasing the cake tin: