upside down, and round and round...

although the sun still scorches my back when I water my herbie babies on my balcony, I know the season is shifting into autumn. Recent disappearances of summer fruits from stores remind me of that. The best summery thing I enjoy every summer is various stone fruits when they come into season. this year, I tried a new method to eat them: not raw, but cooked fresh fruits. Well, it wasn’t actually new since I had already tried when I lived in London many times. One afternoon, sitting in front of fat plums, a sweet and tart upside down plum cake sprang to my mind. The problem is, I now have no oven to bake. (There is room for an oven to fit, but I would feel compelled to change my old kitchen unit if I did.) So I made one with my muji non-stick frying pan. It turned out great!


simple method:
1. caramelise cut fruits with brown sugar and fruit liquor or brandy.
2. spread the cake mixture (self-raising flour, eggs, sugar, milk and veg oil) over the half-caramelised fruits. And keep a lid on it until it's cooked throughout on very low heat.

optional:
3. make crème anglaise and put aside.
4. spread the cream over the cake and then cover it with a thin pan cake like a sandwich.

critical moment:
5. flip the cake out onto the plate.
incredibly easy and quick! voilà, some of my summer fruitages.

peaches:



caramelise them.

ready to taste.

let it snow a little? why not!

figs: this fruit has no stones, stii its flavour gets richer when cooked like peach and plum.

caramelise them, too.

well done.

serve it with a spoonful crème fraîche.

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almost all kitchens have an oven in europe and the states. but, just in case yours gets out of order, or you don’t have enough time to bake a cake, my simplified method really works for you!

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