Gluten-free upside down mosambi cake | Glutenfreewhisk

 A bittersweet symphony on your palate, upside down Mosambi cake recipe is best described as that. Mosambi or sweet lime is juicy summer fruit that is rich in vitamin C, potassium, antioxidants and fiber. With so much goodness, incorporating it in your diet is advantageous. But everyone is bored with the regular mosambi juice. So, try this amazing upside-down cake recipe and give your mosambi a new twist. I was very skeptical about sharing this recipe as I was not sure if a bittersweet cake is something anyone will enjoy having. But sometimes, a change of flavor and something new never hurts. So, I finally decided to share this recipe now because it is definitely worth the try.

With the sweet taste it also has a bitter note to it. So, you have to be really careful while using it especially while baking. Remove the outer layer and the seeds completely with patience. Remove the inner pith from the sides as much as you can to achieve the best gluten-free mosambi cake. I have already made mosambi cake twice and I have experimented with the upside down mosambi cake by using the skin as well but cooking it first. And to my surprise it was not that bad. It was a little bitter, but the bitterness also depends on the type of sweet lime or mosambi you are using. For instance, the second time I used mosambi it had a thicker skin than the first time where I used the skin as well. So, the former one was way bitter even after removing the pith, skin, and seeds. Always select a juicy mosambi with thin skin that is only available in its right season. Even the thick-skinned one is super juicy and sweet but for an upside down mosambi cake you need a thin skinned one.

I wanted to include this recipe in my summer recipe series as technically mosambi is a summer fruit. Now-a-days it is available all-round the year, but it is best eaten during summer and monsoon season. So, I guess this is still the right time to share this recipe. The combination of ghee in this cake with oat flour and rice flour and condensed milk just reminds me of my childhood memories of having a vanilla sponge cake made by my mother so often, that it was everyone's favorite. From the ghee filled vanilla aroma to super soft and light texture and exceptional taste. She used to bake a vanilla pound cake basically where all the 3 major ingredients were used in equal quantity that is a pound each.

This mosambi cake turns out to be juicy and soft, and I like to serve it with a sweet and spicy honey plum chutney that goes really well with the cake as it balances the sweetness. This is completely an optional step. I used it because I had the store-bought sachets in my refrigerator for the longest time and I was thinking where to use them. Then this cake happened and the spiciness of this chutney goes really well with the bittersweet note of mosambi cake. A perfect delight to indulge in with your evening tea or coffee.

I have baked upside down gluten free apricot muffins in the past and I really like this concept of upside-down cakes and muffins. It makes you have three layers, the base layer of fruit, the middle layer of the cake/muffin sponge and the top garnish layer. It really enhances the experience of eating a cake/muffin. If you love layers desserts, then you can try my recipe for no bake chocolate cheesecake cups. It is healthy, super addictive, chocolaty and indulgent.

I have used mosambi juice in one of my salad dressings and this sweet salad recipe is hands down one of my favorite salads so far. Maybe because I love eating sweet, but this quinoa fruit salad is one such recipe that has no specific timings as to when to consume it because it is great for breakfast, lunch, snack, dinner and even early dessert. 

Happy Baking!

INGREDIENTS - 

2 Whole mosambi

4 tbsp brown sugar

1 tbsp butter or ghee to grease the baking dish

For the cake

1.5 cup oats flour

1/4 cup rice flour

2 tsp baking soda

1.5 tsp baking powder

A pinch of salt

half a tsp mosambi zest

Handful of chopped dried cranberries

5 tbsp Ghee

Condensed milk, to taste

Water to make the batter (approximately around half a cup)

For garnish

5-6 dried cranberries

A Tulsi sprig

Spicy honey and plum chutney (optional)

Cold brewed hazelnut filter coffee

With so many options to buy from I am using Nutty Gritties dried cranberries and they are soft, delicious, and my go-to.

METHOD - 

1. Pre-heat the oven at 180 degrees Celsius. Grease the cake tin with ghee or butter and sprinkle a generous amount of brown sugar at the bottom of the cake tin.

2. Cut the mosambi in round, remove the outer skin, seeds and the inner white pith and arrange the mosambi wheels over the sugar layer in the greased cake tin. 

3. To make the cake batter, in a bowl add all the dry ingredients oats flour, rice flour, baking powder, baking soda, a pinch of salt, chopped dried cranberries, mosambi zest followed by wet ingredients. Ghee, condensed milk and water.

4. Mix it all well by cutting and folding to get a smooth lump free batter. Pour this batter over the mosambi layer.

5. Tap the cake tin to remove any air bubble and to allow the cake batter to settle and bake it in the pre-heated oven for 28-30 minutes at 180 degrees Celsius or until the skewer comes out clean.

6. Let the cake cool down completely. Once cool flip it on the serving dish.

7. I love extra garnishing, so I have garnished it with a spring of Tulsi leaves and some dried cranberries. Slice carefully and have it just like that or with a sweet and spicy honey plum chutney or any sweet and spicy marmalade of choice and indulge with tea or coffee.

Note - Make just one layer of mosambi at the bottom of the pan because two layers make it impossible to have even slices. Also, be careful as to not leave mosambi just like that after cleaning it as it oxidizes really quick and turns bitter in no time.

Check the full recipe on YouTube (Gluten_free_whisk) - Gluten-free upside down mosambi cake recipe.

Gluten-free upside down mosambi cake | Glutenfreewhisk 

Upside down mosambi cake | Glutenfreewhisk