roamingtaste.com » Where foreign and local combine

Upside Down Strawberry Cake

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I knew yesterday wasn’t going to be a good day by eight thirty in the morning. When you have that feeling in the pit of your stomach that this is not a good start and bad news has been pre-empted.

Within a few hours that bad news was delivered and I sunk further into a bad mood. Dragging myself out of work, I trudged home along the people filled streets where I sat myself down with some grilled cheese sandwiches and watched The Devil Wears Prada, comforted in seeing a worse life than my own.

And like that Meryl Streep’s white crowned character made my day a little better. Is there a go-to movie that pulls you up when your down?

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There’s something to be said for standing up to someone who expects, nay demands, you sell a portion of your life and largest proportions of you day to them and the company in exchange for funds just enough to cover rent and food.

With the credits rolling and my wounds healing a little I went to bed knowing tomorrow would be a new day.

With a new day comes this new recipe, one which I initially tried to conquer a year ago but just couldn’t and the cake is rather moist while containing no butter and being a rather stiff batter. Strawberries are a delight and this is best served with a little tart yogurt.

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Upside Down Strawberry Cake
Roamingtaste
Serves 8

Ingredients:
300g strawberries, hulled and halved
3 tablespoons olive oil
2 eggs
3/4 cup sugar
1/2 cup greek yogurt
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 cup coconut flour
1 cup flour

Directions:
Preheat the oven to 180°C/350F and greaseproof a springform cake tin, lining the base with the greaseproof paper.

Lay the strawberries down on the paper, sliced side up and set aside.

IMG_5739Place the oil, eggs and sugar into a bowl and whisk to combine. Add in the yogurt, vanilla extract and salt.

IMG_5740Place the baking powder, baking soda and flours into the bowl and whisk until combined.

Spoon the cake batter over the strawberries and spread out carefully. It will be quite stiff.

IMG_5745Place in the oven and bake for approximately 30 minutes then lower the heat to 160°C/320F and bake for a further 20 minutes.

IMG_5747Remove and allow to cool for five minutes before turning over onto a plate and cooling fully.

Slice and serve with yogurt.

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Upside Down Strawberry Cake

Serving Size: 8

Upside Down Strawberry Cake

Ingredients

  • 300g strawberries, hulled and halved
  • 3 tablespoons olive oil
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 cup coconut flour
  • 1 cup flour

Instructions

  • Preheat the oven to 180°C/350F and greaseproof a springform cake tin, lining the base with the greaseproof paper.
  • Lay the strawberries down on the paper, sliced side up and set aside.
  • Place the oil, eggs and sugar into a bowl and whisk to combine. Add in the yogurt, vanilla extract and salt.
  • Place the baking powder, baking soda and flours into the bowl and whisk until combined.
  • Spoon the cake batter over the strawberries and spread out carefully. It will be quite stiff.
  • Place in the oven and bake for approximately 30 minutes then lower the heat to 160°C/320F and bake for a further 20 minutes.
  • Remove and allow to cool for five minutes before turning over onto a plate and cooling fully.
  • Slice and serve with yogurt.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/upside-down-strawberry-cake/

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