Upside-down almond, orange and coconut cake
Light enough so you won’t feel too full, but still comforting enough to keep you feeling warm and cosy until that summer sun decides to show up
- 3 small oranges – sliced thinly
- 200g softened butter (150g for the cake, 50g for oiling the baking paper)
- 100g sweetener (we’d go for xylitol)
- 4 large eggs, beaten
- 50ml plain yoghurt
- 150g wholemeal flour
- 120g ground almonds
- 2 tbsp 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 sweetener together in a bowl.
- Add the beaten eggs and yoghurt and whisk until incorporated.
- Next, gradually whisk in the 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 4 sections and using a spatula to gently smooth the batter over the oranges, so as not to disturb them.
- Bake in a pre-heated oven at 180 degrees (160 degrees for a fan oven) for 45 mins. Place a piece of foil over the cake during the last 10-15mins if it begins to brown too much.
- Remove from the oven, allow to cool for 15mins.
- Once cooled, place a plate on top of the cake and quickly turn the cake so that the oranges are now on the top. Carefully lift the tin off and peel the baking paper away to reveal the cake.
- Tuck in!