Upside Down Orange Cake
Nothing is more fancy than a gorgeous looking upside down cake. I have tried this with peach, pineapple and apple. All were delicious.
This sponge is one of the best ones to have if you’re following a gluten-free diet. It’s made from coconut flour and cassava flour. It’s also incredibly tasty with a slight tart zesty flavour. You can make a small cake with this batter if you halve the recipe. The full recipe however will make a great cake in a large springform tin. Make sure you coat it well in butter.
Ingredients
2/3 cup of coconut flour
2/3 cup cassava flour
1 tsp bicarb
1 tsp baking soda
2 tsp vanilla essence
4 large eggs
60 ml coconut oil
1/3 cup maple syrup
1/3 cup organic honey
zest of two oranges
juice of two oranges
Cut one of the oranges in rings
Method
Preheat oven to 200 degrees.
In a large mixer, whip coconut oil, eggs, honey and maple syrup together for 3 minutes.
Whip in vanilla, orange juice and zest for another minute.
Sift dry ingredients and fold into mixture until combined.
Pour into tray and bake for 22-25 minutes.
Cool the cake completely before you turn it out onto a wire rack.
