Red Currant Green Tea Upside-Down Cake.

Shiny red;
wrinkled,
makes my mouth
pucker up.

Green like moss;
moist,
wanting to take
one more bite.

Those colors
and flavors;
a late summer thing.

...
Red Currant Green Tea Upside-Down Cake
time 30 minutes preparation, 50-60 minutes baking time yields one 26cm cake
topping: 40g butter 100g brown sugar 150g red currants
batter: 170g flour 100g granulated sugar 100g brown sugar 15g matcha powder 1 1/2 tsp. baking powder 1/2 tsp. salt 70g butter 200ml milk 1 egg
Heat oven to 175 degrees Celsius. Heat butter in a 26cm cast-iron or oven-proof pan until melted. Sprinkle brown sugar over margarine and spread red currants on top in one layer. Beat the remaining ingredients in a large bowl on low speed for 30 seconds, scraping the bowl constantly. Beat at high speed for a couple of minutes until smooth. Pour over fruit in skillet. Bake in skillet for 45-55 minutes. Remove from the oven and turn the skillet upside-down on a heatproof plate.