Berry and Orange Upside Down Cake
I am huge fan of using eggs in baking (vegans, avert your eyes!). They bind the cake, give it volume, provide valuable minerals and protein and just enough fat to make a cake taste indulgent. This cake is a lot like angel food cake, its light and fruity and very low in sugar. I’ve substituted almost half the sugar I would usually use with stevia and its come out pretty well!
FOR THE UPSIDE DOWN CAKE (100g each) – Serves 6 (161 calories | 3g fat (1g sat fat)| 13g sugar each)
You will need:
- 200g mixed berries
- 60g xylitol
- 65g caster sugar
- 3 eggs
- 125g plain flour
- Zest of one orange
- 1 vanilla pod
- favourite yoghurt (this recipe can be completely dairy free if you choose coconut or soya yoghurt)
STEP 1: Line a small loaf tin with the berries.
STEP 2: Whisk up the eggs, xylitol and sugar using an electric whisk or mixer, on a high speed for all of 10 minutes until light and fluffy!
STEP 3: Fold in the flour, vanilla and orange zest using a spatula.
STEP 4: Pour the batter over the fruit in your tin and bake on 180°c for 35 minutes. Serve with your favourite yoghurt.
P.S. Top tip: You can substitute more sugar for stevia if you are cutting out sugar completely and use more fruit in its place.
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery