Best eaten on the day of making. If you store any uneaten cake in the fridge and find it has soaked up the juice from the orange slices, you can reheat the cake for 10-15 minutes to help dry it out again.
Upside-down almond cake
If you're nuts about almonds, this upside-down almond cake by Joanne Wood, a.k.a. The Balanced Kitchen, is just the recipe you need in your life!
Brought to you by The Balanced Kitchen
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- 3 small oranges, thinly sliced
- 200g softened butter (150g for the cake, 50g for greasing)
- 100g xylitol
- 4 large free-range eggs, beaten
- 50ml plain yoghurt
- 150g spelt wholemeal flour
- 120g ground almonds
- 2 tbsp desiccated coconut
- 2 level tsp baking powder
Preheat the oven to 180°C/Gas Mark 4. Line the bottom of a round springform cake tin with the baking paper.
Using a clean paper towel, spread 50g (1¾ oz) 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 aside 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 flour, 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 four sections, using a spatula to gently smooth the batter over the oranges, so as not to disturb them.
Bake in the oven for 45 minutes. 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, then allow to cool for 15 minutes.
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.