Carambola Upside-Down Cake
Satisfy your sweet tooth with Matt Golinski’s tasty recipe for Carambola upside-down cake with fingerlime honey and coconut yoghurt.
500gm Carambolas, cut into 1cm thick stars
75gm butter, melted
75gm brown sugar
125gm unsalted butter
175gm brown sugar
225gm self-raising flour
85gm plain flour
1 tsp ground ginger
200gm COYO natural coconut yoghurt
50gm Hum Honey Fingerlime Infused Honey
Line a 22cm cake tin with baking paper. Preheat oven to 160° C.
Mix together the melted butter and brown sugar and pour into the cake tin.
Arrange the carambola stars on top of the sugar mixture, cutting some in half to fit tightly in a single layer.
Cream butter and sugar until light and pale.
Add eggs one at a time, scraping down the bowl well before each addition.
Sift the flours and ground ginger together and gently fold in one-third of the mixture.
Fold in half of the milk, then another third of the flour, the remaining milk then the last of the flour.
Spread mixture evenly over the top of the carambolas and bake for 1 hour.
Invert onto a wire rack and allow to cool to room temperature.
Place the coconut yoghurt in a serving dish and top with the honey.
Serve fingerlime yoghurt on the side.