Cardamom Apple Upside-Down Cake
First, melt 3 tablespoons of butter in a small saucepan and add 1/3 cup of demerara sugar and a pinch of salt. Stir continuously until a light caramel forms. Pour into the bottom of a greased 8" round pan.
Thinly slice 2 ambrosia apples (or favourite variety) and arrange on top of caramel in a pinwheel pattern. Set aside.
In a medium size bowl, blend 1 cup of all-purpose flour, 1/2 tsp of cinnamon, 1/2 tsp of allspice,
1/2 tsp of cardamom, 1/2 tsp salt and 1 tsp baking powder.
In a small saucepan whisk together 3 tbsp of butter 1/2 cup of plain yogurt and let it warm slowly.
In a separate bowl beat 2 eggs and 1 cup sugar for 5 minutes until thick and frothy. Slowly add the flour mixture while mixing, then add the warmed yogurt mixture. Mix batter until smooth. Pour over apples and bake at 375 F for 40 minutes.
Let cook 15 minutes before carefully releasing onto a cake plate. Once completely cool, dress with double-boiled frosting* (below) and garnish with edible flowers.
3/4 cup sugar
1/2 tsp cream of tar tar
2 egg whites
1/2 cup of cold water
Add all ingredients into a deep vessel/double boiler on low heat. Beat with rotary or hand beater while its heating until it forms peaks. (approx 5-7 minutes)
Remove from heat and continue beating until its billowy and smooth. At last, add 2 tsp of vanilla and 3 drops of cardamom extract (optional) while beating.
Will keep in the refrigerator for up to two days. Frosts a 8 or 9 inch double layer cake.
Double-Boiled Frosting
1/2 tsp cream of tar tar
2 egg whites
1/2 cup of cold water
Add all ingredients into a deep vessel/double boiler on low heat. Beat with rotary or hand beater while its heating until it forms peaks. (approx 5-7 minutes)
Remove from heat and continue beating until its billowy and smooth. At last, add 2 tsp of vanilla and 3 drops of cardamom extract (optional) while beating.
Will keep in the refrigerator for up to two days. Frosts a 8 or 9 inch double layer cake.
