Upside-down pie with carambola

Votes: 1

How to Make - Star Fruit Upside-Down Pie

Time: 1 hour 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 350, total fat 22 G., saturated fats 11 G., proteins 5 G., carbohydrates 35 G., fiber 2 G., cholesterol 90 mg, sodium 320 mg, sugar 23 G.

Star fruit is known for its beautiful star-shaped cut, making it a stunning addition to your upside-down pie with caramel topping. Its baked flavor is very similar to apple, so spices like cinnamon, nutmeg, and allspice pair perfectly with the pie. This tropical fruit is also rich in fiber and vitamin C. Perfect for a holiday tea party!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Topping

3 tbsp unsalted butter, plus extra for greasing the pan
3 tablespoons light brown sugar
Juice of half a lemon
3-4 small star fruits, cut into 0.5 cm thick stars.

Pie

0.5 cup pecans
1 and 1/4 cups whole wheat flour
1 teaspoon ground cinnamon
3/4 tsp baking powder
3/4 tsp baking soda
0.5 tsp freshly grated nutmeg
0.5 tsp coarse salt
1/4 tsp ground allspice
110 g unsalted butter at room temperature
2/3 cup light brown sugar
2 large eggs
0.5 tbsp. low-fat yogurt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, pecans, carambola, lemon juice, nutmeg, cinnamon, allspice, brown sugar, eggs, yogurt

Cooking the dish according to the recipe:

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9-inch (22 cm) round cake tin.
Topping:

Melt the butter, brown sugar, and lemon juice together in a small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Arrange the star fruit slices on top, pressing them together and slightly overlapping. Set aside.

Pie:

Place the pecans on a baking sheet and toast in the oven for 8-10 minutes. Let cool, then pulse in a food processor until finely ground. Combine the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt, and allspice. Set aside.
Using a mixer on medium speed, beat the butter and brown sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating until fully incorporated. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low and add half the flour mixture, then the yogurt, then the remaining flour.
Pour the batter into the pan, spread it into an even layer, and tap the pan on the counter a few times to release any air. Bake until golden brown, a toothpick inserted into the pan comes out clean, and the cake pulls away from the sides of the pan, 45-50 minutes. Cool on a wire rack until you can handle the pan, then run a knife around the edge and invert the cake onto a serving platter. Cool completely and serve.