👥4 people
⏲️15m
🕐30m
🍽️dessert
Different fruits can be used in this cake to keep it in season.
Ingredients
- For The Glaze:
- 1 tsp Butter
- tbsp. White Sugar
- 2 tsp Red Wine
- 1 tsp Triple Sec
- For The Topping:
- 1 ea Plum (pitted)
- 2 ea Lychee
- 1 ea Kiwi (Peeled)
- For The Cake:
- 1/4 cup All purpose Flour
- !/3 tsp Baking Powder
- !/3 tsp Salt
- 1.5 tbsp. Butter (room temp)
- 2 tbsp. White Sugar
- 1 ea Egg
- 1 tsp Lemon Zest
- 1.5 tbsp. Red Wine
Method
- Preheat egg to 350 degrees F and set up for indirect cooking. Oil a small cast iron skillet.
- Combine sugar, triple sec, red wine, and butter in a small sauce pan and simmer just until the sugar dissolves. Once ready pour into the bottom of the cast iron pan.
- Slice the plums, lychee, and kiwi. Arrange in the bottom of the cast iron.
- Sift together flour, baking powder, and salt. Set aside. In a mixing bowl beat butter and sugar until it is combined and blended well. Add egg and mix thoroughly. Slowly add in sifted dry ingredients until combined. Add red wine and lemon zest. Mix until combined.
- Place cake batter over the fruit in the cast iron. Gently smooth over the top until and even layer is formed.
- Bake for approximately 30 to 35 minutes or until a toothpick comes out clean. After the cake is fully cooked remove from egg and allow to cool for roughly 10 minutes then gently run a knife around the outside of the cake and flip onto a serving plate to invert.
