About this recipe: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.
Preheat the oven to 180 C / Gas 4. Grease a 23cm cake tin.
In a saucepan, combine the butter and brown sugar and stir over a medium heat until melted. Pour into the base of the prepared cake tin. Arrange the sliced peach and plum segments together with half of the raspberries in a pleasing pattern in the base of the tin.
Place the egg whites into mixing bowl and whisk with a handheld mixer until stiff peaks form. Gradually whisk in half of the caster sugar until thick and glossy.
In a separate bowl, whisk the egg yolks and the remaining caster sugar together until pale, thick and creamy then gently fold in the ground almonds and add the vanilla extract and lemon juice. Gradually fold in the egg whites, taking care to preserve as much air as possible. Carefully pour the cake mixture over the fruit, ensuring that you do not move the fruit arrangement. Smooth the top with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 10 minutes in the tin.
Once cooled, place a serving plate over the top of the cake then flip smoothly upside down. Allow the cake tin to rest for a few moments upside down over the plate, it should slip out all by itself. Remove the cake tin. Allow to cool then top with some fresh raspberries and serve with some extra thick double cream.
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