Upside down Cake
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Upside down Cake

Recipe by Balancing NutritionCourse: DessertDifficulty: Easy
Servings

12-14

servings
Prep time

20

minutes
Baking time

30

minutes

This cake is a lovely dessert, adding good fats and proteins to your daily amounts. Given the fruit, it contains carbs and therefore should be eaten after have eaten your meal.
Suitable for a 20-24 cm round baking form.

Ingredients:

  • Pineapple/apple/pear/peach

  • 40 g butter

  • 4 eggs

  • 2 tablespoons ground chia

  • 1.5 cups almond flour or finely ground almonds

  • 6 tablespoons coconut oil

  • 3/4 teaspoon baking powder

  • 1.5 tablespoons apple cider vinegar

  • 75 ml coconut cream (or half and half coconut cream and pineapple juice or orange juice)

  • About 10 drops stevia (depending on the sweetness of the fruit - more or less)

Method:

  • Prepare the fruit, clean its core and cut it into slices/rings
  • Heat the pan well and melt the butter in it. Place the fruit in the butter and caramelise them on both sides. Keep the heat on medium so that the butter does not burn. And remove from the heat.
  • Place baking paper on the bottom of the pan (the easiest way is to place a square on the bottom, "lock" the rim around it and cut the edges on the outside)
  • Arrange the pineapple rings on the bottom of the pan and pour the butter mixture over them. With a brush, dip in the melted butter and grease the sides of the pan as well.
  • Preheat the oven to 175-180 degrees
  • In a separate bowl, mix all the other ingredients. If there is any pineapple left, cut it into bite-sized cubes and add to the batter.
  • Pour the batter over the pineapple, sprinkle with a little cinnamon if you like, and put in the oven every 30 minutes (depending on the oven)