Gold kiwifruit upside down cake
Ingredients (serves 10)
30g butter, melted
2 tbs brown sugar
2 firm gold kiwifruit, peeled, cut into 5mm slices
125g butter, at room temperature
1 cup (220g) sugar (I used regular sugar. The original recipe used castor sugar.)
1 1/2 cups (225g) self-raising flour
(I don't have self-raising flour, so I used 1 1/2 cup of all purpose flour, 2 1/4 teaspoons of baking powder and 3/4 teaspoon of salt)
1/2 cup (45g) desiccated coconut (I used those small shredded coconut that are used for making glutinous rice balls)
3/4 cup (185ml) orange juice
- Preheat oven to 350°F (180°C). Line a 20cm-square cake pan with non-stick baking paper. (I used a Round Springform Cake Pan without the non-stick baking paper.) Pour the butter over the base of the pan and sprinkle with the brown sugar, then top with the kiwifruit in a single layer.
- Use an electric beater to beat the butter and sugar for 3 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition. Fold in the flour, coconut and orange juice until combined.
- Spoon over the kiwifruit. Smooth the surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes before turning out.
I would give this cake 3.5/5.
The texture of this cake is in between a cake and a coconut macaroon.
The sourness in the top layer kiwi balances well with the sweetness in the cake. It makes the overall taste not too sweet.
I like the kiwi layer. However, Wen doesn't like the sourness in the kiwi layer. He prefers not to have that layer. I guess he has a bigger sweet tooth than me. ;-)