Upside-Down Tea Cake is a delightful twist on the classic upside-down cake, featuring a delicious combination of kumquats and coconut. This cake is a perfect treat for tea time or any special occasion, offering a harmonious blend of sweet and tangy flavors.

Upside-down cakes have a long history, dating back to the 19th century. The concept of baking fruit at the bottom of a cake pan and then flipping it over after baking to reveal a caramelized fruit topping originated in America. Pineapple upside-down cake is perhaps the most well-known variation of this cake style.

Over time, bakers have experimented with different fruits and flavors, leading to various adaptations of the traditional upside-down cake. In this Upside-Down Tea Cake recipe, kumquats are used as the fruit base, adding a unique and zesty twist to the classic concept.

INGREDIENTS

Upside-Down Bits:

• 300 g kumquats
• 1 Tbsp coconut oil, melted (30 ml)
• 1 cup coconut sugar, lightly packed (40 g)
• 1 Tbsp boiling water (15 ml)

For Cake:

• 1 cup coconut oil, semi-firm (115 g)
• 1 cup coconut sugar, lightly packed (80 g)
• 2 eggs, at room temperature
• 1 cup almond milk (115 ml)
• 1 cup orange juice (60 ml)
• 1 tsp vanilla paste
• 2 1/2 cups whole spelt flour (260 g)
• 2 Tbsp arrowroot flour (16 g)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt

For Topping:

• Handful of flaked almonds
• Handful of shredded coconut

INSTRUCTIONS

Upside-Down Bits:

1. Preheat the oven to 180°C (350°F) and grease the sides of an 8-inch (20 cm) cake tin with a bit of coconut oil.
2. Slice a very thin bit off the end of each kumquat and discard. Cut each kumquat in half, or large ones in thirds, and remove the seeds.
3. Drizzle melted coconut oil into the base of the cake tin.
4. Combine boiling water and coconut sugar and stir gently. Drizzle this mixture over the coconut oil in the tin.
5. Place the kumquat slices over the caramel mixture, packing them very tightly together.

Make the Cake Batter:

1. In a large bowl, use a spatula to cream the semi-firm coconut oil and coconut sugar together until smooth. Add the eggs and beat well.
2. Combine the orange juice, almond milk, and vanilla in a jug. In a separate bowl, combine the dry ingredients.
3. Stir a third of the dry ingredients into the egg mixture, followed by half of the wet ingredients. Repeat this process, ending with the dry ingredients. Tip the batter over the kumquats in the cake tin and smooth the top.

Bake and Flip the Cake:

1. Bake the cake for approximately 25 minutes or until it pulls away from the edges and a skewer inserted into the center comes out clean.
2. Let the cake cool in the pan for 5 minutes, then run a knife around the edge and shake gently to loosen the fruit. Carefully flip the cake onto a serving plate and set it aside to cool completely.

Make the Topping:

1. Toast the almonds in a dry pan in the oven until they are just golden, then transfer them to a plate.
2. Repeat the toasting process with the shredded coconut and combine it with the toasted almonds.
3. Sprinkle the almond and coconut mixture over the cake to serve.

Upside-Down Tea Cake offers a delightful combination of flavors and textures, making it a perfect addition to any tea time or special occasion. The caramelized kumquats at the bottom create a beautiful presentation when the cake is flipped over, revealing a stunning fruit topping. The addition of coconut and almond topping adds a lovely crunch and nutty aroma to this luscious tea cake. Enjoy a slice with a warm cup of tea for a truly delightful treat!