Golden and oozing with caramel, these mini upside-down cakes are just the cutest when it comes to displaying them for your guests.
- ¼ cup honey
- ¼ cup firmly packed brown sugar
- 30 grams butter
- 1 pinch sea salt flakes
- ⅔ cup flaked almonds
- 80 grams butter, softened
- ½ cup caster sugar
- ½ cup firmly packed brown sugar
- 1 tsp. vanilla essence
- 1 tsp. orange zest
- 2 eggs
- ⅔ cup flour
- ⅓ cup ground almonds
- 1 tsp. baking powder
- ⅓ cup milk
PREHEAT oven to 180°C. Grease six 1-cup dariole moulds or cake pans and place on an oven tray.
HEAT honey, sugar and butter in a small pot over medium-high heat until butter melts and the mixture is smooth. Boil, without stirring, for 2 minutes or until slightly darkened. Remove from the heat and stir in the salt.
DIVIDE mixture evenly among the moulds and top with the almonds.
Cakes beat butter, sugars, vanilla, orange zest, eggs, flour, ground almonds, baking powder and milk in the large bowl for 5 minutes or until pale and smooth. Take care not to over-beat.
SPOON batter evenly over almond mixture in moulds and smooth the surface.
BAKE cakes for 25 minutes until risen, golden brown and centre springs back when lightly pressed with your fingertip. Cover loosely with foil if they start to over-brown.
LEAVE in moulds for 1 minute before carefully turning out onto an oven tray. The caramel will be hot. Gently lift out any almonds that may have stuck to the moulds with the tip of a sharp knife and reposition on cakes. Serve cakes warm or at room temperature.
Tip: We used non-stick dariole moulds for this recipe. But you could use cleaned food tins, greased with non-stick cooking spray and lined with a round of baking paper at the bottom to prevent the nuts from sticking.
HANDS-ON TIME 25 min | TOTAL TIME 50 min | MAKES 6 | VEGETARIAN
ALSO SEE ALMOND AND CRANBERRY BEIGLI