Gluten Free Summer Fruits Upside Down Cake

    Gluten Free Summer Fruits Upside Down Cake

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    1hour10min


    1 person made this

    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.

    Ingredients
    Serves: 10 

    • 200g butter
    • 200g soft brown sugar
    • 1 large peach, sliced into thin wedges
    • 1 plum, sliced into thin wedges
    • 1 handful raspberries
    • 5 eggs, separated
    • 200g caster sugar
    • 225g ground almonds
    • 1 teaspoon vanilla extract
    • 2 tablespoons lemon juice
    • extra thick cream, to serve

    Directions
    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat the oven to 180 degrees C. Grease a 23cm cake tin.
    2. In a saucepan, combine the butter and brown sugar then 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.
    3. 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.
    4. 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, 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.
    5. 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.
    6. 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 cream.

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