You can enjoy a variety of fruits in an upside- down cake, including apples, peaches, and cherries.
- 250 grams butter, softened
- 1 cup caster sugar
- 2 tsp finely grated orange rind
- ½ tsp ground cinnamon
- Pinch ground cloves
- ¼ tsp sea salt flakes
- 1 egg
- 2 cups plain flour, sifted
- ¼ tsp bicarbonate of soda (baking soda)
- 1 cup ground hazelnuts
- ½ cup orange juice (2 oranges)
- 6 small fresh figs, halved
- 125 grams raspberries
- 2/3 cup caster sugar
- ¼ cup water
- 20 grams butter
1. Preheat oven to 190°C. Grease a deep 22 cm round cake tin. Line base and side with baking paper, extending the paper 2 cm above the edge.
2. Beat the butter, sugar, orange rind, spices and salt in a medium bowl with an electric mixer until light and fluffy. Beat in egg until combined.
3. Fold in the combined sifted flour and baking soda, then hazelnut meal and juice.
1. Place sugar and the water in a small heavy-based pot. Stir over medium heat without boiling until sugar dissolves. Bring to a simmer. Cook, without stirring, until mixture forms a medium caramel.
2. Add butter and stir until well combined and smooth.
3. Pour caramel into base of the cake tin. Place fig halves, cut-side down, on caramel. Take care as the caramel will still be quite hot. Sprinkle half the raspberries in-betwee
Tip: To prepare the cake tin, grease a deep 22 cm round cake tin. Using the base of the tin as a guide, trace an outline onto baking paper. Cut out the round, then place, marked side down, into the base of the tin. For the side strip, pull the baking paper from the roll and wrap around the outside of the tin until the ends of the paper meet; cut the end. Cut baking paper lengthways to just above the height of the pan; ease the strip of paper into the tin.
HANDS-ON TIME 30 min | TOTAL TIME 1 hr 20 mins | SERVES 12