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| | Upside-down Cake, Starfruit-Cocoa
Place rack in loser third of oven. Heat to 350. Slice starfruit 1/4" thick and remove seeds. In small saucepan over medium, combine brown sugar, honey and butter. Stir until bubbling. Immediately pour it into an 8" round cake pan, spreading evenly over bottom. Arrange starfruit in pattern over mix. Sift flour, sugar, baking soda, ginger and salt into large bowl. Add buttermilk, oil, egg and vanilla. Using electric mixer, beat on low until combined. Increase speed to medium and beat 2 min more. Pour batter over starfruit. Bake 45-55 min until tests clean. Run knife along edge of cake to release it, then invert plate over and invert again, letting cake fall out of pan. In small saucepan heat preserves until
bubbling. Brush over top of cake. Sprinkle nuts around edge.
| Carambola
(Star Fruit) |
2 |
medium |
| Brown
Sugar |
0.75 |
c
light |
| Honey |
1 |
T |
| Butter |
6 |
T |
| Flour |
0.75 |
c |
| Sugar |
0.75 |
c |
| Cocoa |
0.33 |
c
unsweetened |
| Baking
Soda |
1 |
tsp |
| Ginger |
0.5 |
tsp
ground |
| Salt |
0.25 |
tsp |
| Buttermilk |
0.75 |
c |
| Walnut
Oil |
0.25 |
c |
| Egg |
1 |
large |
| Vanilla |
0.5 |
tsp |
| Fig
preserves |
0.25 |
c |
| Nuts |
2 |
T
chopped |
Walnut Pecan Torte Serves
8
| Mix eggs and yolks together. Whisk until light. Beat in .25 c sugar. Add nuts and cake crumbs. Beat whites until foamy; add .25 c
sugar until softly peaked. Fold into yolk mix. Divide between 2 greased and floured 9"
cake pans. Bake at 300 for 35 min. Remove to racks and cool 10 min. Shake loose and finish cooling. Whip cream w 1T sugar and vanilla until stiff. Split cake layers. Fill w cream
and spread on top. Decorate w whole nuts. |
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