Food&Drink
Food&Drink Photography by XXXXXX
RECIPE & IMAGE: Joanne Wood
www.thebalancedkitchen.co.uk
Bey d xxxxxxx
Upside-down almond, orange & coconut cake
Dxxxxxxxxx Txxxxxxxx
www.txxxxxx
Keeping the feel good vibe going to the end is this beautiful dessert. Light enough to ensure you don’t feel too full, but still warming and comforting (until the summer sun arrives).
SERVES: 10 (23cm spring-form tin)
INGREDIENTS: • 3 small oranges – sliced thinly
• 200g softened butter (150g for the cake, 50g for oiling the baking paper)
• 100g xylitol
• 4 large eggs, beaten • 50mls plain yoghurt
• 150g spelt wholemeal fl our • 120g ground almonds • 2 tbsp desiccated coconut • 2 level tsp baking powder
the BBQ
25
METHOD: Start by lining the bottom of the tin with the baking paper. Using a clean paper towel, spread
DID YOU KNOW?
Upside-down cakes have existed for hundreds of years and originated when cakes would have been cooked over an open fi re. An ingenious way to get a decorative
top adorned with caramelised fruit was to put the fruit and sugar in the bottom of a pan over the fi re. When the cake was cooked and the pan
was turned out the unattractive top became the bottom and the fruity goodness on the bottom became the tasty looking top.
30
50g of the softened butter on top of the baking paper in the tin. Arrange the orange slices, starting from the middle and working towards the edges, overlapping as needed to cover the bottom of the tin. Set to one-side while you make the cake mixture. Cream the remaining softened butter and xylitol together in a bowl. Add the beaten eggs and yoghurt and whisk until incorporated. Next, gradually whisk in the spelt fl our,
ground almonds, desiccated coconut and baking powder until you reach a smooth batter consistency. Gently pour the batter on top of the
arranged orange slices and spread evenly.
It may help to pour the mixture
in 4 sections and use a spatula to gently smooth the batter over the oranges, so as not to disturb them. Bake in a pre-heated oven at 180°C (160°C fan oven) for 45mins. Place a piece of foil over the cake during the last 10-15 minutes if it begins to brown too much. Remove from the oven, allow to cool
for 15mins. Once cooled, release the spring-release and lift away the edges from the tin. Place a plate on top of the cake and
quickly turn the cake so that the oranges are now on the top. Carefully peel the baking paper off to reveal the cake. Best eaten on day of making. If you
store any uneaten cake in the fridge and fi nd it has soaked up the juice from the orange slices, you can re-heat the cake for10-15mins to help dry it out again.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
