It’s graduation time in the US, and my husband has some students, so he invited one of his students who just received her Ph.D. to dinner with her husband and her sister. One of the guests is allergic to gluten, but as Julia Child says, “A party without cake is just a gathering,” and we need a cake to celebrate.
Since I also wanted to do something Chilean and had a jar of these papayas in juice in the pantry, I decided to make a Chilean version of this very popular cake here in the US, usually made with pineapple slices.
The rest of the menu was roasted chicken and quinoa stew with chard.
As you can see, once again, I have used heating the eggs with the sugar and then beating them for several minutes. This method is equivalent to first beating the yolks with the sugar until they form drawings, adding the flour (in this case, almond flour), and then mixing with the whites beaten until snow. I prefer this method because it makes only one bowl dirty, and the eggs don’t need to be at room temperature, unlike when you beat the whites. They need to be at room temperature, especially to reach an excellent stiff peak. Use the method you prefer; the result is the same.
Almond and papaya complement each other very well, but if you don’t need to go gluten-free, you can use 1 cup of all-purpose flour and 1/2 cup of almond flour. The Chilean papaya is from the same family as the Caribbean papaya. It is also known in the US as Carica.
In Chile, if you buy a jar of whole papayas in juice and cut them lengthwise, you can assemble a design like a flower. It will be beautiful. I only had pieces.
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Chilean Papaya Upside-down Cake
Great flavors.
- Total Time: 1 hour 10 minute
- Yield: 10
Ingredients
- 115 grams of butter
- 1 cup brown sugar cane or turbinate
- 300 grams of Chilean papaya or Carica
- 6 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 1/2 cups almond flour (or 1 cup all-purpose flour + 1/2 cup almond flour)
- salt
Instructions
- In a small saucepan, place the butter, let it melt over medium heat, add sugar and a pinch of salt, and stir while cooking until fully incorporated and no butter is left floating on top. Cook for 5 minutes more over medium-low heat.
- Meanwhile, drain the papayas and make an interesting pattern at the bottom of a 9″ cake pan.
- Preheat oven to 180C or 350F.
- Pour the caramel on top of the papayas. Be careful. It will be hot.
- Place the eggs and sugar, a pinch of salt, and vanilla in a mixing bowl and heat in a double boiler, stirring until the mixture feels warm but not burning when tested with a finger. Remove from heat and beat at maximum speed for 10 minutes. It will rise a lot.
- Sprinkle the almond flour on the eggs and fold in with soft movements.
- Pour the batter over the caramel and papayas.
- Bake for 35-40 minutes until the cake looks golden.
- Let cool for 15 minutes on a wire rack.
- Run a table knife along the edge of the cake pan. Cover the pan with the serving plate and flip.
- Serve with ice cream, fruit, or whipped cream.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Oven
- Cuisine: Chilean
Hola Pilar ,
Fabuloso tu queque upside down de papaya.
Lo
Hice 2 veces ya , con harina de almendra .
Quedó fabuloso de rico .
La historia es que mi
padre , Gastôn y su mujer Betty tienen un precioso árbol de Papaya en la zona de Mantagua comuna de Quintero.
La segunda vez lo hice con Tagatosa para el cumpleaños de mi madre 2 de abril ,cumpñió 79 años .También quedó delicioso .
Muchas gracias por esta maravillosa receta .
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Que rico Cecilia y que suerte tener un árbol de papayas, mi abuela tenía en Lipimávida.
No tengo un postre favorito, me gusta comer y probar cosas nuevas, en general soy más de tortas y pasteles que de postres, no me gusta mucho la leche.