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For the upside down cake:
Line a small loaf tin with the berries.
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!
Fold in the flour, vanilla and orange zest using a spatula.
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