The Sunday Recipe: Upside Down Almond Sponge Cake

RhubarbAlmondSpongeCake

Upside Down Almond Sponge Fruit Cake

I’ve been using Laura B. Russell’s wonderful almond cake recipe for a couple years now. (If you want the original recipe, check it out here https://laurabrussell.com/almond-cake/) For this cake, I’ve combined her almond cake with a classic recipe for baked apple pancakes, and made a few changes. Rhubarb is wonderful in this, but I’ve also used frozen blueberries, halved sweet cherries, and drained canned peaches. It’s all good, simple, and gluten free.

Ingredients

  • 1 tablespoon butter (unsalted preferred)
  • 1 ½ to 2 cups fruit (rhubarb, blueberries, cherries, or peaches, etc.)
  • 2 tablespoons maple syrup
  • ¼ teaspoon cinnamon (optional)
  • 6 ounces almond flour (about 1 1/3 cups)
  • 2/3 cup maple syrup
  • 5 large eggs (separated)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Directions

  1. Preheat oven to 350 degrees.
  2. Melt the butter in a deep-dish pie plate, either in the microwave or in the warming oven.
  3. Spread the butter around the plate and arrange the fruit on top in a single layer.
  4. Drizzle the maple syrup over the fruit.
  5. Sprinkle with cinnamon, if using.
  6. Separate the 5 eggs into 2 mixing bowls. (I highly recommend you do the actual separating over a small bowl and then dump the egg yolk into the one bowl and transfer the egg white into the mixing bowl.) If you don’t know how to separate eggs, here’s a simple 1-minute video on it. https://www.youtube.com/watch?v=yAGX-54iR30
  7. Mix the maple syrup into the egg yolks then stir in the vanilla and almond flour.
  8. Using a mixer, beat your egg whites and salt until stiff peaks form. (Tip: for best results make sure your bowl and beaters are clean and dry, free of any oil.)
  9. Fold the egg whites into the egg yolk mixture, about one third at a time. (Basically, folding means to use a large rubber spatula to stir up gently from the bottom.)
  10. Pour the mixture over the fruit and bake for 40 to 45 minutes, until a knife or toothpick inserted in the center comes out clean.
  11. Serve warm or cold, with or without whipped cream.

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