Carambola Unsidedown Cake ( Starfruit )

• 2 cups flour
• 1 cup sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup butter, softened
• 3 eggs
• 2 tsp white wine
• 1 cup chopped coconut
• 2 cups carambola, sliced, seeded and cooked until tender
• 3 Tbsp brown sugar
• 3 Tbsp softened butter

Preheat oven to 350 degrees F. In a small bowl, combine the flour, sugar, baking powder and salt. In a large bowl, cream the butter, eggs and wine. Stir in the flour mixture, blending thoroughly. Stir in the coconut. Cream the brown sugar and remaining butter.

Spread evenly on the bottom of a 9 inch heavy skillet. Top with the cooked carambola slices, then carefully pour the batter over the fruit. Bake for 30 minutes or until a toothpick comes out clean. Cool slightly and invert on to a plate. Garnish with whipped cream if desired.

Dried Carambola

• Wash the carambolas, then remove ends and the edges of the ribs. Slice ¼ inch thick. Spread in a single layer on the trays of a food dehydrator. Dry at 135°F until dry but still flexible. Do not dry until crisp. Package in plastic freezer bags and keep frozen until ready to use.

NOTE:   Place walnuts on a cookie sheet, single layer, and toast 8 to 10 minutes in a preheated 300-degree oven. Turn walnuts over after 4 or 5 minutes.