Bitter, sweet, fresh and filling, this cake fulfils many different tastes in one! The tang of citrus and the warmth of the spices are reminiscent of what a northern Italian kitchen might smell like on a spring afternoon. Paired with a spoonful of yoghurt it is a delicious treat that everyone will love.
Upside-Down Spiced Marmalade Cake
Makes one cake
Takes 100 minutes (40 prep, 60 cook)
NOTE: if mix is dry - DO NOT add more liquid, just ensure it is properly mixed.
For the base:
1 cinnamon stick
3 cardamom pods
For the cake batter:
1 large grapefruit
20g apple cider vinegar
100g olive oil
300g whole flour
4g bicarbonate of soda
1tsp ground cinnamon
1tsp ground cumin
1tsp ground ginger
1tsp ground coriander
80g chopped walnuts / flaked almonds
Preheat the oven to 180C.
Wash the grapefruit. Halve the grapefruit for the base and finely slice one half into slithers. Line a 20cm cake tin with one sheet of baking parchment, folding it up the sides. This is to keep all the syrup in the tin and prevent it seeping out as it cooks.
Prepare the syrup for the base in a heavy bottom pan. Squeeze in the other half grapefruit, setting the peel aside for later. Add the brown sugar, cinnamon stick, cardamom pods and water for the base and het up until a thick syrup is formed. Watch it to avoid it boiling or burning.
While the syrup cooks, line the grapefruit slithers around the base of the cake tin in a decorative fan. When the syrup is bubbling and ready, remove the cinnamon stick and cardamom pods and pour the sugar syrup into the cake tin oven the grapefruit slices.
Cut the remaining grapefruit into chunks and blend in a food processor with the leftover grapefruit peel, the apple cider vinegar and olive oil. Set aside.
Mix the remaining ingredients for the cake batter well. Add the blended grapefruit and combine until the mix is consistent. Spoon the batter over the grapefruit slices in the cake tin and smooth the surface down.
Bake the cakes for 50-60 minutes, or until nicely browned on top. Remove from the oven when cooked and allow to cool. Flip the cake tin upside down and remove the cake carefully, making sure not to dislodge the grapefruit slices.
Leave to cool before serving with coconut yoghurt.