I have been making this cake for a long time, in many variations: with different fruits, fresh or canned, or simple, like a sponge cake. I play with the flavors, with the cocoa “decoration” or chocolate glaze. It’s a versatile, simple recipe that never fails. We can replace rice flour with buckwheat flour, if we want, but we will have to supplement the amount of water with another 2 tablespoons. And it will no longer come out white, but gray. But it will be just as tasty.
The Sour Cherry Upside Down Cake recipe is a cake classic. This is my gluten and dairy free version.
Ingredients
- 500 grams of sour cherries
- 6 eggs
- 150 grams of white sugar
- 100 grams of rice flour
- 50 grams of coconut flour
- 70 grams of coconut oil
- 1 teaspoon of rum essence
- 1 teaspoon of vanilla essence
- 1 teaspoon of baking powder
- 2 tablespoons of lukewarm water
- A pinch of salt
Recipe Method
Remove the pits from the cherries, mix with 50 grams of sugar (taken from the total amount of sugar) and let rest for 20-30 minutes, until we deal with the rest of the ingredients. During this time the fruits will release their juice.
We separate the eggs. We put the egg whites in a large bowl, we will beat them later. Place the egg yolks in the mixer bowl, sprinkle with salt, and add the rest of the sugar. We turn on the mixer and let it run until we get a thick, viscous and white cream.
While the mixer is running, beat the egg whites. Put it aside.
Put the liquid coconut oil in the mixer. If it is cold in the room, the oil will be solid, so we will have to liquefy it. Place the jar of solid coconut oil in a bowl of hot water. It will become liquid in a few minutes.
We mix rice flour with coconut flour and baking powder. We put them, spoon by spoon, over the composition in the mixer. Add the essences and the 2 tablespoons of warm water. In this phase, add 8 spoons of whipped egg white, mix for another minute and stop the mixer.
Meanwhile the fruits have left their juice. We turn them over, together with the juice, in the pan, on baking paper. The pan should be somewhere between 18 and 24 cm on a side. Or a long pan can be used, as I have done now. When we pour the composition over the fruit, it should not be thinner than 5-6 cm.
Pour the rest of the beaten egg white over the mixture in the mixer bowl (which we removed from it’s position) and gently mix with a spoon until it is incorporated. We pour the result over the fruit in the tray.
For the “artistic impression” we can hold 2 spoons of composition which we mix with a teaspoon of cocoa. We pour this colored cream on top and spread it with the help of a toothpick, as in the photo.
We put the tray in the oven heated to 180 degrees Celsius and leave it for 30-40 minutes, or until it passes the toothpick test.
It will come out slightly moist, dense, aromatic, because we will let it cool before cutting it, and during this time it will absorb all the fruit juice.
We turn it over on a plate, like this: we put the plate on the mouth of the pan, turn it over, remove the pan, gently peel off the baking sheet and the wonder is ready. Now we can cut it and enjoy it.
This sour cherry upside-down cake can be kept for several days in the refrigerator in an airtight container.
