Upside-down Almond, Orange & Coconut Cake
Serves: 10 Cooking time: 45 minutes
This beautiful desert has a real feel-good vibe to it. Light enough to ensure you don’t feel too full, but still warming and comforting.
3 small oranges – sliced thinly
200g softened butter - 150g for the cake, 50g for oiling the baking paper
100g Total Sweet Xylitol
4 large eggs, beaten
50ml plain yoghurt
150g spelt wholemeal flour
120g ground almonds
2tbsp desiccated coconut
2 level tsp baking powder
- Start by lining the bottom of the tin with baking paper.
- Using a clean paper towel, spread 50g of the softened butter on top of the baking paper in the tin.
- Arrange the sliced 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 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 into 4 sections and use a spatula to gently smooth the batter over the oranges, so as not to disturb them.
- Bake in a preheated oven at 180 degrees C (160 degrees fan oven) for 45mins. Place a piece of foil over the cake during the last 10-15mins if it begins to brown too much.
- Remove from the oven, and 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 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 for10-15mins to help dry it out again.