Gluten-free plum-lingonberry upside down cake
6 servings
60 minutes
This exquisite plum-cranberry upside-down cake is a true embodiment of autumn coziness with notes of sweet and sour delight. It draws from Russian culinary traditions where juicy seasonal fruits and berries are transformed into aromatic desserts. Here, caramelized plums soaked in agave syrup meet the bright tartness of cranberries, creating a unique flavor spectrum. The delicate gluten-free dough made with almond flour and flaxseeds gives the cake a velvety texture. It is served 'upside down', revealing its fruity decor upon flipping, and pairs perfectly with a cup of tea or fresh cream. This cake is a wonderful choice for a cozy evening or festive table where classic Russian flavors intertwine with a modern gluten-free approach.
1
Start with plums. Choose those that are ripe, preferably slightly sour but firm (they are easier to separate from the pit).
2
In a high-sided pan, melt about 50 grams of butter, add 50 ml of agave syrup (you can use 50 g of sugar instead of agave syrup) and halved plums, skin side up.
- Butter: 180 g
- Agave syrup: 120 ml
- Plums: 600 g
3
Boil for about 2-3 minutes on low heat, then add the sifted starch and mix gently (if using sugar, starch is not needed; if using agave syrup, you need to make the mixture thick).
- Cornstarch: 2 tablespoons
4
Remove from heat and add lingonberries (preferably fresh, frozen will add extra liquid) and gently mix.
- Cowberry: 1 glass
5
Let it cool a bit and transfer to a baking dish (the ideal option is to cook directly in a pan that can then go into the oven).
6
Grind almonds, pumpkin seeds, and flaxseed in a food processor to a flour-like consistency (slightly coarser).
- Almond: 100 g
- Peeled pumpkin seeds: 20 g
- Flax seeds: 30 g
7
For the test, add 130 grams of room temperature butter, maple syrup, 60 ml of agave syrup, and vanilla sugar (1 tsp of vanilla beans is ideal). Instead of maple syrup and agave syrup, you can use 120 g of sugar.
- Butter: 180 g
- Maple syrup: 60 ml
- Agave syrup: 120 ml
- Vanilla: 1 teaspoon
8
Mix everything with a mixer or food processor, but do not whip. Add 2 eggs and milk. Do not mix the dough too much, otherwise whey will separate.
- Chicken egg: 2 pieces
- Milk: 100 ml
9
Finally, we add the sifted gluten-free all-purpose flour mix, almonds, ground flaxseed, pumpkin seeds, and baking powder (cinnamon and nutmeg can be added) — the dough should be like thick sour cream.
- Gluten Free Baking Mix: 100 g
- Almond: 100 g
- Flax seeds: 30 g
- Peeled pumpkin seeds: 20 g
- Baking powder: 2 teaspoons
10
Now we assemble the pie — it bakes upside down. Pour the batter over the plums and lingonberries, and send it to the oven at 180 degrees for about 30 minutes, checking with a toothpick.
11
After cooling, carefully flip it over. To help the pie come out of the mold better, run a silicone spatula around the edges.
12
The pie comes out with the berries on the outside.