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

1. Preheat oven to 200 degrees.

2. In a large mixer, whip coconut oil, eggs, honey and maple syrup together for 3 minutes.

3. Whip in vanilla, orange juice and zest for another minute.

4. Sift dry ingredients and fold into mixture until combined.

5. Pour into tray and bake for 22-25 minutes.

6. Cool the cake completely before you turn it out onto a wire rack.