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How to make Upside down strawberry cake

Yield = 10
Prep time: 0:35
Cook time: 1:10
Total time: 1:45

Ingredients

  • 750g strawberries, hulled, halved
  • 110g (1/2 cup) raw sugar
  • 80g (1 1/2 cups) raw cashews
  • 35g (1/3 cup) desiccated coconut
  • 2 tablespoon broccoli flour/powder (find at selected supermarkets or health food stores)
  • 95g (1/2 cup) potato flour
  • 2 tablespoon tahini
  • 2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 orange, rind finely grated, juiced
  • 2 teaspoon vanilla bean paste
  • 110g (1/2 cup) solidified coconut oil, melted
  • 3 eggs

Spiced yoghurt

  • 260g (1 cup) thick Greek-style vanilla yoghurt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper. Grease a deep, 20cm round cake pan. Line base and side with baking paper.
  • Step 2 Place strawberry in a single layer on prepared tray. Scatter over 2 tbs sugar. Bake for 20 minutes or until softened. Set aside to cool.
  • Step 3 Arrange strawberry in base of prepared pan, reserving any tray juices. Place the cashews in a food processor. Process until resembles fine crumbs. Add coconut, flours, tahini, baking powder, cinnamon, orange rind, 125ml (1⁄2 cup) orange juice, vanilla, coconut oil, eggs and remaining sugar. Process until just combined. Scrape down side and process again until smooth.
  • Step 4 Pour the cake mixture into pan. Bake for 45‐50 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes to cool slightly.
  • Step 5 Meanwhile, to make spiced yoghurt, place all ingredients in a bowl. Stir until smooth.
  • Step 6 Turn cake onto a serving plate, strawberry‐ side up. Serve warm with spiced yoghurt.