This week: Delicacy's Upside-down maple and almond cake.
Topping:
120g butter, melted
3 Tbsp honey
1 cup well-packed soft brown sugar
handful of sliced almonds
Cake:
300g butter, softened
1 cups caster sugar
5 eggs
1 tsp vanilla essence
¼ cup real maple syrup
100g ground almonds
2¼ cups plain flour
1 tsp baking powder pinch salt
1 - 1 ¼ cups frozen berries
Line a 28cm round, loose-bottomed cake tin with baking paper, and oil it well.
Preheat oven to 170degC.
To make the topping, add honey and sugar to the melted butter and mix well. Add the almond slices and mix until they are spread equally throughout the mix. Spread evenly in the tin and leave in the fridge while making the cake mixture.
Beat together softened butter and sugar until pale white and puffy. Add the eggs one at a time, beating each one well before adding the next.
Remove from the mixer and add vanilla and maple syrup, and give a quick stir.
Sift flour, almonds, salt and baking powder into the mixture and fold in until just combined.
Spread on to the topping. Scatter berries over the cake and push them slightly into the mixture.
Place the tin on a baking tray before putting in the oven, as it may leak.
Bake for 45 minutes to one hour, or until a skewer inserted in the middle comes out clean.
Allow to cool completely before turning it upside down on to a plate.
Requested by Linda Wilson-Kennedy. This recipe comes from Leehe Vardi at Delicacy in Maori Hill.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
