Because life is more fun upside down sometimes… right?! These photos don’t do it justice, but this is one SUPER SCRUMMY cake!

IMG_7586 IMG_7587Makes: One medium (delicious) cake   Time: An hour-ish

Ingredients: 100 grams of butter, 4 oranges, half a cup of coconut flour, 1 cup of almond meal, 1 teaspoon of baking powder, a teaspoon of ground ginger,  1 cup of natural unsweetened yoghurt, 3 eggs, vanilla extract. Add some natural sweetener of choice if you really have to, but I think it is sweet enough.

Steps: Melt  butter in a saucepan on a low heat. Add  the flesh of two chopped oranges and the grated rind of one, and stew the orange in the butter until soft and mushy. In a bowl, combine the coconut flour, almond meal, baking powder and ground ginger. To this bowl add the juice of another orange, vanilla extract, yoghurt and eggs and stir through. Add the butter/orange stewy mixture to this and stir well. Neatly slice your fourth orange (skin included) and place it in a pretty pattern on the bottom of a baking paper lined cake tin. Pour the cake batter over top. Bake on 160 degrees celsius (yes it is a low heat) for about 30-45 minutes – ovens vary, so take it out at 30 minutes and poke with a fork or toothpick to see if batter is cooked through. Cook further as needed. Remove from the oven and let it cool a bit before flipping upside down onto a pretty coloured plate. Slice and serve! Goes well with a dollop of coconut cream.

By Franklee Healthy

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