Upside Down Tomato & Prosciutto Cake

Upside Down Tomato & Prosciutto Cake Recipe

Baked to perfection, the savoury cake is inverted, revealing a beautiful mosaic of tomatoes and crispy prosciutto.

Serve sliced with delicious Fennel Seed Butter and we can assure you there will be none left!

Serves: 8-10

Ingredients:

1 tbsp olive oil

100g prosciutto, finely chopped

1 shallot, finely chopped

2 cloves garlic, crushed

4 large heirloom tomatoes, thinly sliced

1 ½ cups wholemeal flour

2 ½ tsp baking powder

½ tsp bicarbonate of soda

¼ cup loosely packed sage leaves, chopped

¼ cup loosely packed parsley leaves, chopped

2 tsp cracked black pepper

½ cup finely grated parmesan

120g butter

¼ cup golden caster sugar

¼ cup fine cornmeal

2 eggs

1 cup buttermilk

2 tbsp olive oil, extra

1 bunch sage leaves

Fennel Seed Butter

60g salted butter, chopped and softened

¼ cup golden caster sugar

1 tsp lightly crushed fennel seeds

1 tbsp white wine vinegar

Method:

1. Heat oil in a frying pan over medium heat. Add the prosciutto, shallot and garlic and cook for 4 minutes, or until starting to colour. Take off the heat and set aside.
2. Preheat oven to 200°C (180°C fan forced). Lightly grease and line the base of a 24m (base measurement) round cake tin.
3. To make fennel seed butter, melt 60g of butter and ¼ cup sugar in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute. Add fennel seeds and vinegar. Take off heat. Season with salt and pepper.
4. Pour into the base of the tin. Arrange tomato over the butter mixture, overlapping to have two layers. In a medium bowl combine the flour, baking powder, bicarbonate of soda, sage, parsley, pepper and parmesan.
5. Combine 120g butter, ¼ cup caster sugar and cornmeal in the bowl of an electric mixer with a paddle attached. Beat for 6 minutes, or until light and fluffy.
6. Whisk the eggs and buttermilk together. Add half the flour mixture and half the egg mixture and beat on low speed until just combined. Repeat with remaining flour and egg and mix until just combined. Spoon into the tin, smoothing the top with a pallet knife.
7. Place on a baking tray and bake for 1 hour 10 minutes, or until a skewer inserted comes out clean. Set aside in the tin to cool for 20 minutes before inverting onto a plate.
8. Heat extra oil in a medium saucepan over medium heat. In batches, add the sage leaves and cook for 30 seconds or until crisp.
9. Serve cake warm or cool, topped with crispy sage leaves.

Smart Tip:

This savoury cake can be served by itself or added to a cheese plate. It is also great with fried eggs for breakfast.