Sunday, August 24, 2014

Red Currant Green Tea Upside-Down Cake.


Shiny red; 
makes my mouth
pucker up.

Green like moss; 
wanting to take
one more bite.

Those colors
and flavors;
a late summer thing.


Red Currant Green Tea Upside-Down Cake

time 30 minutes preparation, 50-60 minutes baking time
yields one 26cm cake

40g butter
100g brown sugar
150g red currants

170g flour
100g granulated sugar
100g brown sugar
15g matcha powder
1 1/2 tsp. baking powder
1/2 tsp. salt
70g butter
200ml milk
1 egg

Heat oven to 175 degrees Celsius.
Heat butter in a 26cm cast-iron or oven-proof pan until melted.
Sprinkle brown sugar over margarine and spread red currants on top in one layer.
Beat the remaining ingredients in a large bowl on low speed for 30 seconds, scraping the bowl constantly.
Beat at high speed for a couple of minutes until smooth.
Pour over fruit in skillet.
Bake in skillet for 45-55 minutes.
Remove from the oven and turn the skillet upside-down on a heatproof plate.