It’s been a while since I posted a dessert, so today’s guest recipe is going to be a real treat for you (see what I did there?). Our contributor is a very special lady who makes pretty amazing whole food/gluten-free/paleo friendly desserts and treats, as well as some pretty mean savoury meals. Alice Nichols is the creator of The Whole Daily website and this lush looking recipe for a paleo friendly apricot upside-down cake is from her cookbook Sweet – A collection of Clean and Classy Sweet Recipes For The Health Conscious Cook. More about Alice’s books here.
I personally love upside-down cakes, especially made with almond meal and some sort of fruit. They are always so moist and fluffy. And with apricot being one of my favourite stone fruits, this combination has my name written all over it. I hope you give this a try at home, I certainly will. Feel free to use other types of fruit instead of apricot.
And now here is the recipe!
- 1 tin of apricot halves in juice or 6 apricots halved.
- 1⅓ cup almond meal
- 2 eggs
- ½ cup rice malt syrup (honey or other natural sweetener could also be used)
- 2 tablespoons coconut milk
- ⅓ cup extra virgin olive oil (mild flavour)
- ¼ tsp cinnamon powder
- ½ teaspoons baking powder
- ½ teaspoons bicarbonate of soda
- ½ teaspoon vanilla bean paste
- pinch of nutmeg
- Preheat oven to 160C.
- Grease four ramekins or one 20cm baking dish and lay halved apricots on the base insides facing down.
- Lightly beat eggs and add almond meal, rice malt syrup, olive oil, cinnamon, nutmeg
- vanilla bean paste, milk, bicarbonate of soda and baking powder.
- Place dish or ramekins onto an oven tray and bake for 25 mins or until the center of the cake no longer feels wet and springs back lightly when touched.
- Take out of the oven and leave for 5 mins before turning out onto a cake board or stand.
- Serve with a dollop of full-fat cream or coconut cream.