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An upside-down cake in itself is a marvelous invention. Typically a combination of fruit and sugar forms the lowest layer of the cake, and as the cake bakes, this layer starts to caramelize and release its fragrance and flavor into the rest of the cake. Once the cake is flipped over, a shiny, glistening layer of syrup containing notes of caramel and fruit is revealed. 2 ripe bananas* 4 Tbsp melted ghee 3/4 cup/150 g sugar 1/8 tsp cream of tartar 2 Tbsp water 1/2 cup/120 ml maple syrup (I like the dark amber grade) 3/4 cup/105 g all-purpose flour seeds from 4 green cardamom pods, ground 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp fine sea salt 4 oz/110 g unsalted butter, softened to room temperature 2 large eggs at room temperature 1/2 cup/120 ml creme fraiche or sour cream** Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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