There are several versions of this starfruit upside down cake floating around the Internet. The one I created is gluten free and can easily be prepared vegan by using an egg substitute. The coconut oil goes well with the tropical star fruit, and the cake turns out very moist!
Starfruit, also known as Carambola is native to the Philippines, Indonesia, Malaysia, Sri Lanka, Vietnam, India and Bangladesh. It is also popular throughout Latin America, the Caribbean and even right here in Florida. It is typically used in relishes, jams and jellies, and juices. Carambola is rich in antioxidants, Vitamin C and potassium, and is also low in sugar. This is a very easy and unique way to eat it.
1/4 cup coconut oil
1/3 cup Demerara sugar, or dark brown sugar
1/3 cup orange juice
1/2 cup coconut oil
1/2 cup Florida Crystals, or sugar
2 eggs, or substitute
1-1/2 cups gluten free flour
1-1/2 teaspoons baking powder
1 pinch salt
1/2 cup almond or coconut milk
1 teaspoon vanilla
1 teaspoon almond extract
Preheat oven to 350 degrees.
Peel the five tough outer ridges of each starfish (the remaining peel can be eaten). Slice them into 1/4 inch slices and remove seeds. Arrange the fruit in the bottom of a greased 9 inch cake pan as close together as possible.
Mix together 1/4 cup coconut oil, demerara or brown sugar and orange juice and pour into pan, turning so mixture covers bottom. Set aside.
Cream together 1/2 cup of coconut oil and sugar. Add eggs, one at a time, beat well.
Mix together dry ingredients. Add flour mixture, alternately with milk, to oil mixture. Stir in vanilla and almond extracts.
Pour into prepared cake pan. Bake for approximately 40 minutes or until cake pulls away from sides of pan. Let cool for five minutes before inverting onto serving plate.
Recipe and photo by Michelle