Banana upside down cake, nectarine, tangelo & white chocolate

Method

Banana Upside Down Cake

1. Whakapāhukatia te pata me te huka. Whip the butter and the sugar until pale and fluffy.
2. Add the vanilla. Whakapāhukahuka anō. Whip again.
3. Slowly add the hēki a quarter at a time. Beat well in between each addition.
4. Tukua te banana. Add the banana. Whakaranu. Mix to combine.
5. Heat the miraka for 30 seconds in the ngaruiti – microwave.
6. Add the pēkana houra and stir.
7. Tātaritia te peuhu parāoa, pēkana paura, hinamona me te tote ki te oko. Sift the flour, baking powder, cinnamon and salt into the bowl.
8. Add the milk mixture and fold it all together.
9. Line two 20cm tins Add two tablespoons of brown sugar and arrange a sliced banana on the bottom of each tin.
10. Bake for 30-35 minutes in a 165 degree oven. Cool in the tins for 10 minutes, and transfer to a cooling rack.

Naomi’s Tangelo Karamea Caramel Sauce

1. Gently melt the pata and huka hāura in a pot until the butter has melted and the sugar has dissolved.
2. Add a few peels of tangelo rind to the pot and gently stir.
3. Pour in the kirīmi and tote. Simmer for 5 minutes, until it has thickened slightly. Remove tangelo rind and keep warm.

Assembly

Slice cake and drizzle the warm sauce over the cake

Pipe or dollop cream on top of each cake slice and garnish with decorative edible flowers