| Upside-down cashew and maple syrup cake |
For the topping:
| 90g | butter |
| 0.5 cup | firmly packed brown sugar |
| 2 tablespoons | maple syrup |
| 100g | unsalted roasted or raw cashews, coarsely chopped |
For the cake:
| 125g | butter |
| 0.75 cup | firmly packed brown sugar |
| 2 | eggs |
| 1 cup | self raising flour |
| 0.5 cup | plain flour |
| 2 teaspoons | mixed spice |
| 0.5 cup | sour cream |
| 2 tablespoons | maple syrup |
Grease 15cm x 20cm loaf pan, line base AND SIDES with baking paper, extending 2 cm above edge of pan. Preheat oven to 180C.
Beat butter, sugar and syrup in small bowl with spoon until smooth; spread over base of prepared pan. Sprinkle with cashews.
Beat all cake ingredients together in a bowl with electric mixer, on low speed until combined, then on medium speed until mixture is smooth and changed to a lighter colour. Spread cake mix into pan over cashews.
Bake about one hour. Stand cake in pan 10 minutes. To remove cake from pan, gently pull at lining paper until you can feel that the cake is loose from the sides and bottom of pan. Turn onto wire rack, and very gently remove the paper. If some nuts stick to the paper, just pull them off and put them back on the cake.
This recipe is from the Women's Weekly 'More Cakes and Slices' Cookbook. Women's Weekly magazine may be an affront to intelligent women everywhere, but they do know how to make cakes.
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