This gluten free upside down cake is fruity, sweet and a delightful wheat-free dessert option. I used peaches, plums and raspberries but feel free to adapt to whatever you have on hand.
I made the mistake of using my only 23cm tin, which is springform. The topping was leaking out before I got the cake in the oven. Glad to say I put the cake tin on a baking tray. I probably lost a quarter of the butter and a couple of tablespoons of sugar, which burned on to the tray rather than the bottom of the oven. As the cake is for a party with the theme "a French picnic" I used 2 brugnons (little nectarines) and 4 quetsches (big damsons) along with some blackberries. It certainly looks good but it's soused in butter. Next time I'd use half the butter to sugar for the topping rather than equal quantities, and cut them both back by about a third, so you can see the decorative effect of the fruit a bit better. Given my dad's 1970s moulinex hand blender, it was very easy to make. You need BIG bowls to whisk all that egg and you end up with a lot of mix, so you need a deep tin as well. The cake itself is absolutely gorgeous - lovely texture and the fruit goes very well with the almonds. It rose magnificently but sank again on coming out of the oven, nevertheless it was very light. We made firework toffee out of the escaped topping. I'll have to get a deep solid-based tin so I can make this again! Next time I'll try ground hazelnuts. - 26 Aug 2014