Upside-down cake with seasonal fruits and Green Sugar

Name: Upside-down cake with seasonal fruits and Green Sugar - Mihaela H.
Ingredients: 3 rhubarb stalks 300 g pitted cherries 300 g pitted sour cherries A few leaves of lemon balm 2 tablespoons Green sugar For the dough: 120 g soft unsalted butter at room temperature

Dessert - Upside-down cake with seasonal fruits and Green Sugar by Mihaela H. - Recipia

Upside-down cake with cherries, sour cherries, and rhubarb: an explosion of summer flavors It's time to enjoy the fruits of the season! When cherries and sour cherries meet, and rhubarb adds its tangy touch, the result can only be a delicious upside-down cake that will delight your senses. This recipe is perfect for taking advantage of the last warm days of summer, and using the natural sweetener Green Sugar makes this dessert a healthier choice, guilt-free. Let's get started! Preparation time: 20 minutes Baking time: 40 minutes Total time: 60 minutes Number of servings: 8 Ingredients For the filling: - 3 stalks of rhubarb - 300 g pitted cherries - 300 g pitted sour cherries - A few lemon leaves (mint can be an interesting alternative) - 2 tablespoons Green Sugar For the batter: - 120 g soft, room temperature butter - 4 large eggs - 2 tablespoons Green Sugar - 1 teaspoon powdered lemon zest - 100 ml sour cream or kefir - 280 g flour - 1 packet baking powder For extra flavor (optional): - Butter for greasing the pan - 70 g white chocolate - 50 ml whipping cream Preparation 1. Preparing the fruits: Start by washing the cherries and sour cherries well, then let them drain. Peel the rhubarb and cut it into 1.5-2 cm pieces. Mix the rhubarb with 1 tablespoon of Green Sugar and set it aside for 10-15 minutes. This will help extract the juice from the rhubarb, giving it an intense flavor. 2. Preparing the fruits: Meanwhile, remove the pits from the cherries and sour cherries. Add these fruits to the prepared rhubarb, add another tablespoon of Green Sugar, and the finely chopped lemon leaves. Mix everything and let the mixture sit for another 15-20 minutes, so the fruits release their juice. 3. Preparing the pan: Grease a pan with butter and arrange the fruits in the prepared pan, letting the syrup accumulate separately. It is essential to keep this syrup, which you will use later to flavor the cake. 4. Preparing the batter: In a large bowl, mix the soft butter with Green Sugar until fluffy. Add the eggs one at a time, making sure to mix well after each addition. Continue by adding the powdered lemon zest, mixing well. 5. Combining the ingredients: In another bowl, mix the flour with the baking powder. Gradually add the flour mixture to the batter, alternating with the kefir. Mix well until you obtain a homogeneous batter. 6. Assembling the cake: Pour the batter over the fruits in the pan, leveling with a spatula to achieve an even surface. Preheat the oven to 175 degrees Celsius and bake the cake for 40 minutes. 7. Inverting the cake: Once the cake is baked, take it out of the oven and pour the syrup left by the fruits over the hot cake with a spoon. Then, with firm movements, invert the pan onto a platter. It is important to do this while the cake is still warm, so it releases easily. 8. Glazing (optional): If you wish, you can glaze the cake with melted white chocolate over a steam bath, mixed with whipping cream. This will add a note of delicacy and refinement to your dessert. 9. Serving: Let the cake cool slightly, then cut and serve it with a glass of hot chocolate from the Green Sugar range or a fresh cherry smoothie for a perfect combination. Useful tips - Make sure all ingredients are at room temperature to achieve a uniform batter. - If you choose a smaller pan, the cake will be taller, and the baking time may vary slightly. - You can replace rhubarb with other seasonal fruits, such as peaches or plums, to experiment with different flavors. Nutritional benefits Rhubarb is an excellent source of vitamins and minerals, rich in vitamins K and C, while cherries and sour cherries are full of antioxidants that help maintain a healthy immune system. Using Green Sugar reduces the calories and glycemic index of the cake, making it a better choice for those monitoring their sugar intake. Frequently asked questions - Can I use other types of sweeteners? Of course! Any sweetener that dissolves well can be used, but the final result will vary depending on the type chosen. - How can I store the cake? Keep it in an airtight container at room temperature for 2-3 days or in the refrigerator for a week, but make sure to let it come to room temperature before serving. - Can the cake be frozen? Yes, you can freeze the cake, but it is recommended to do so without the glaze. Once thawed, you can add the glaze for a fresh appearance. This upside-down cake with cherries, sour cherries, and rhubarb is a wonderful way to celebrate the summer fruit season. With a balanced taste between sweet and tangy and a fluffy texture, it is a dessert you will love! Whether you serve it at a gathering with friends or simply with family, this recipe will make you feel good, bringing smiles and unforgettable moments. Enjoy!

Upside-down cake with seasonal fruits and Green Sugar

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