This is a dessert I have made many times, in both summer and in autumn as well. The best thing about this is that you can use any kind of fruit you have on hand. Apples or plums? Great with cinnamon and some mixed spices! Apricots or cherries? Great with vanilla or fragrant honey! Pears, strawberries, mangoes or...and I could go on and on. The key is the method and the super pillowy-fluffy, soft and moist batter, which is basically a pancake batter improved to be a good fit as an upside-down cake. Note: on the pictures you can see a slightly heavier batter ratio to the fruits, but I reduced it to the perfect almost 1:1, so that it does not overpower the caramelized fruits but rather emphasizes them on a pillowy cake.
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| Before caramelizing the fruits...see how tight they are? |
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| After caramelized, sweet and hot, carefully pouring the batter... |
Even the making of this pan/cake is an orgy of the senses: the bright colors of the bright-colored fruits and the sweet, caramelized-fruit fragrance sneaking up on you till you are absolutely absorbed in this moment... Love it! Going to make this over and over again. I has become a family favorite. Hands down the number first "quick fix-up full joy" cake.
Upside-down pancakefor a pan of 26cm width
2 tbsp honey5 tbsp coconut oilapprox. 8 apricotsapprox. 3 plums3 eggs2 cups/200g finely ground almonds2 tsp cinnamon1/3 cup water1/3 cup coconut milk (or other alternative milk or water)
In a heatproof (one which can be used in the oven too) head the 2 tbsp honey and 1 tbsp coconut oil until melted and mixed. Place the washed and sliced fruits extremely close or overlapping each other. Sprinkle with cinnamon. Cook it on low heat, covered with a lid until the fruits are completely cooked. Then remove the lid and cook it on medium heat until the juicy under the fruits begin to caramelize. Watch carefully. Cook it until it has only very small amount of liquid under the fruits.For the batter, mix the eggs, cinnamon and coconut oil, then add the coconut milk and water, and at last add the ground almonds. Removed from the stove, pour the batter over the fruits slowly, evenly and carefully not to move the fruits too much. Cook it on 175°C/347F for about 25 minutes or until the edges are reddish-brownish.
Now, leave it for a little while to cool, but I suggest to consume it while it's still warm, since by time the batter is going to act as a sponge absorbing the juice of the fruits, while if you consume it right away, the batter is going to be a little crispy on the outside, tender in the inside and the juice of the fruits is going to flow down on it. It is just perfect that way. Now, to place it on a tray, first of you we need to slide a thin little knife around the edges of the tray just between the cake and the tray to remove it if there are any stickiness, then turn the tray down and hold it tightly with the cake, and with a sudden move, turn it up. When done, move the tray (while upside-down) :) a little up and down (just a little!) so that it will come out nice and perfectly.
Don't be scared to try it, it is great fun and very easy to prepare and cook and the result is a great fall comfort food!
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| Would you like a slice? |
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