- 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)
- 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
Keywords: Chilean Papaya Upside-down cake