Tuesday, November 23, 2010


Star Fruit (carambola) season is in full swing here and I am trying to use them up as quickly as they ripen — which is no easy task. 

The loaded star fruit tree.
I swear there are over 1000 on this tree. The sad part is when the ground is littered with rotting fruit.
But the birds and geckos are happy... not to mention the gnats.
Saturday night I made a full size star fruit - upside-down cake for our friend Abraham and last night I made these Mini Shooting Star Fruit Upside - Down  Cakes to take to our friend Liz's house for dinner. These mini cakes were inspired by the Hali’imaile Pineapple Upside-Down Cake at Hali'imaile General Store.... Where we will be having Thanksgiving dinner this year. NO COOKING HERE. 
Mini Shooting Star Fruit Upside - Down Cakes.
Arrange on a serving platter in a star pattern.
This one is perfect for the holidays as it looks like a snowflake.

3-6 medium star fruit

1 teaspoon pure almond extract

4 tablespoons ( 1/2 stick) butter

12 teaspoons dark brown sugar

1 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon orange, lemon or lime zest

1/2 cup (1 stick) butter, softened

1/2 cup sugar

2 large egg yolks, at room temperature

2 egg whites

1/2 cup sour cream

1. Wash and trim the outer ribs on your star fruit then slice  3/8" thick. Remove any seeds.

2. Heat the oven to 350 degrees. Divide the butter into 12 pieces and place in the bottom of each muffin cup.

3. Place the tins in the oven while it is pre-heating to melt the butter. KEEP AN EYE ON IT AS NOT TO BURN THE BUTTER.

4. Combine the flour, baking powder, salt and citrus zest in a small bowl. At this point you should be able to remove muffin tin(s) from oven

5.  Beat one-half cup softened butter and 1/2 cup sugar until smooth. Beat in egg yolks one at a time.  Next beat in half the flour mixture, then half of the sour cream,repeat with the remaining flour mixture and sour cream. Beat until smooth. If you are using a stand mixer like a KitchenAid, then transfer this batter to a new bowl. Clean your stand mixer bowl and beat egg whites until stiff. Fold egg whites into batter.

6. Place 1 teaspoon of the brown sugar into each muffin cup and top with one slice of starfruit.

7. Pour approximately 1 heaping tablespoon of the batter into each cup.

7. Place muffin tins on a cookie sheet to prevent any over bubbling from hitting the bottom of your oven. Bake 30 to 40 minutes, until the a toothpick comes out clean. I like to let them go just a tad longer to make the visible tops a bit crispy. 

8. Remove from oven and slide a cake icing knife around the edges to loosen them. Place a cookie sheet on top of the muffin tins and Immediately turn out onto the cookie sheet. Serve warm or room temperature. 

* You can also reheat in the oven on on the stovetop in a cover skillet with a little butter for 5 minutes on low flame.

** You can also use just about any fruit for this you like: apple, mango, pineapple, peaches, berries, banana, pear, even orange slices with the rind removed...hmmm// now i want to try the orange version.

Melted butter and brown sugar in tins. I thought I took a pic of the star fruit on the brown sugar — but iI didn't.

Pour batter over star fruit, butter and brown sugar. Bake and remove when golden bubbly and crisp.

Slice a cake icing knife around the edges. I like this knife because it's thin and flexible enough to get under the cakes as well as the sides.

Golden crispy goodness.

Turn out onto cookie sheet and cool.

Place on serving platter and garnish with sliced star fruit and banana leaf sections with the ends cut into dovetails. If you don't have banana leaves, use paper or wired ribbon. Any color will do.
Also, allow the  star fruit slices to drain a few minutes on a paper towel before placing on platter to avoid starfruit juice puddles under your crispy cakes.

1 comment:

pomly said...

These look scrumptious. How nice it must be to have a starfruit tree! Happy Thanksgiving!