Saturday was a nice cloudy day with some soft rain. It was a good day to fire up the oven and try a recipe I picked up from the “Savor the Southwest” blog written by friends in Tucson. The blog is shared by a group of devotees of native plant foods and recipes. I regularly enjoy the blog and was excited to find a Prickly Pear Upsidedown Cake recipe a few weeks ago. Prickly pear fruit (called tunas) are in season. I find them in a couple of the stores here from August through October. I like to buy rather than harvest because they are grown for the market and already have 99.999% of the glochids (tiny barbs) removed. I do manage to sometimes find that .001% barb that got missed in processing.
I washed a dozen tunas and juiced 6 of them to get 3/4 cup of juice for the recipe. I have a small juicer that handles about one tuna at a time, but it is still much easier and faster than using the blender and a strainer as I did the first time I juiced tunas.
After juicing, I peeled the remaining tunas, sliced them in half and removed the seed. I saved the pulp and seed to enjoy as a chef’s reward for my labor. They were sweet and delicious. The seed are harmless if swallowed, but are very hard if you should happen to bite down on one.
After mixing the dry ingredients and the wet ingredients separately, I prepared a springform pan by melting butter and sprinkling brown sugar over it. Then, I added the sliced tunas to the pan, combined the wet and dry ingredients into a batter and pour it in the pan. Of course there is bound to be a little leakage from the pan, so I used a baking sheet under it before it went into the oven.
The cooking brown sugar and butter smelled so good I could hardly wait for the cake to get done and cool so I could turn it out of the pan.
We enjoyed the cactus cake very much. The whole wheat flour and the sweet tunas and brown sugar were complementary flavors making it especially good. Working the tunas is a bit labor intensive, but worth it in the end.
PRICKLY PEAR UPSIDEDOWN CAKE, courtesy of the Savor the Southwest Blog Partners
1/4 C butter
1/3 C brown sugar
3/4 C whole wheat flour
3/4 C unbleached all purpose flour
3/4 C sugar
1 tsp baking powder
1/4 tsp salt
3/4 C prickly pear juice
1/2 C butter, melted
1 tsp vanilla
1 dozen prickly pear fruit (tunas)
Singe clochids (tiny barbs) over fire from 6 prickly pear fruit. Peel, seed and slice fruit. I prefer to buy tunas that have already been cleaned of glochids.
Juice 6 tunas to yield 3/4 C. They may be juiced in a juicer or liquified in a blender and strained. Good news! The juice does not stain clothing or kitchen towels.
Preheat oven to 325°. Put 1/4 C butter, in a 9 inch springform pan and heat in the oven just until the butter is melted. I recommend putting the pan on a baking sheet in case the springform pan leaks a little butter. Sprinkle brown sugar evenly over butter and arrange sliced fruit in pan.
Mix dry ingredients. Mix juice, melted butter and vanilla. Combine and mix well into a smooth batter. Pour over prickly pear fruit in the prepared pan. Bake for 30 minutes or so until a toothpick inserted into the cake comes out clean. It may take a little longer to cook because the pan is on a baking sheet.
Let the cake cool thoroughly in the pan, invert onto a serving plate and savor the treat!