Paleo Upside Down Cake

You know the saying 'when life gives you strawberries, make upside down cake'? Haha...well it's a thing in our household! We are so lucky to live super close to Hedgerows Hydroponic Strawberries in Marlborough and frequently visit after school to stock up on our favourite summer treat <3 🍓.

This easy-peasy cake can be made using any fresh fruit, but just be mindful that the cooking time may differ for larger fruit like plums and nectarines.

Enjoy!

Ingredients:

About a cup of fresh strawberries, halved

100g coconut oil

35g or 1/3 cup coconut sugar

3 free range eggs

The peel of one whole lemon (or finely grated if not using a Thermomix)

5gms or 1 tsp baking soda

5gms or 1 tsp apple cider vinegar

50gms or 1/2 cup almond meal

25gms or 1/4 cup tapioca flour

20gms or just under 1/4 cup coconut flour

Preheat oven to 160 degrees celcius

Thermomix Directions:

1. Line cake tin with baking paper and drizzle with 1 Tbs of olive or coconut oil

2. Gently heat coconut oil for 1 - 2 minutes, temperature 60, speed 2

3. add lemon peel and chop up using the turbo setting or speed 10 for 2 seconds

4. Add coconut sugar and eggs, insert butterfly whisk and whip for 10 seconds, speed 4

5. Add baking soda then apple cider vinegar on top of baking soda so it fizzes

6. Add remaining flours (keep butterfly whisk in) and whip for 8 seconds, speed 4

7. Pour cake batter over strawberries and cook for 25 - 30 minutes

Manual Directions:

1. Line cake tin with baking paper and drizzle with 1 Tbs of olive or coconut oil

2. Grate lemon zest finely

3. Melt coconut oil, add grated lemon zest and coconut sugar and whisk until combined.

4. Add eggs and whisk well.

5. Add baking soda then apple cider vinegar on top of baking soda so it fizzes

6. Add remaining flours and gently whisk until combined and mixture is smooth.

7. Pour cake batter over strawberries and cook for 25 - 30 minutes

Serve slightly warm with deliciously thick Little Bare coconut cream!