Loquat upside down cake

Preparation time: 1h

1.  Preheat the oven at 180°

2.  Cut the loquats in halves and remove the seeds. Peel off the skin by pulling it off like a banana.

3.  In a large saucepan, melt 200g of sugar, 60g of butter, lemon zest and juice, vanilla, and    ¼ teaspoon of salt over medium heat.

4.  When the butter and sugar have melted together into a nice golden colour, add the loquat and cook, stirring occasionally, until the loquat is slightly caramelized, about 15 minutes.

5.  Place the loquats and sauce in a 20cm cake tin, making sure the loquats face the same way and set aside.

6.  Mix together remaining sugar, salt, flour and baking powder in a bowl. Add remaining butter, and rub into flour mixture. Add milk and beaten egg and stir until a soft, sticky dough forms. If needed you can add an extra splash of milk for the dough to come together. Stir until a dough fully forms and all flour is incorporated.

7.  Place pieces of dough over the hot loquat butter mixture, covering the whole surface of the tin.

8.  Place the cake tin into de oven and bake until the cake is golden and totally cooked, about 30 minutes.

9.  Let the cake to cold down. Place a large platter on top of the tin and invert carefully.


Loquat sauce

- 500g @sanantoniofruits loquats

- 200g sugar

- 60g unsalted butter or vegetable alternative

- Zest of one @sanantoniofruits lemon

- 3 tablespoon fresh lemon juice

- 2 teaspoons vanilla extract

- ¼ teaspoon salt


100g sugar 

- 200g unsalted butter or vegetable alternative cut into cubes

- ¼ teaspoon salt

- 350g flour

- 2 teaspoons baking powder

- 120ml milk or vegetable drink

- 1 egg


- Serve warm or at room temperature

- Serve with cream or ice-cream for a top presentation!