APRICOT & RASPBERRY UPSIDE DOWN CAKE WITH RASPBERRY CREAM 

It might surprise you this delicious cake is gluten, dairy and gain free.

We had some organic vegetables and fruit delivered and among the selection were a handful of juicy apricots. 

With all the beautiful surroundings I decided to make the most of my visit and make a cake.

 

I am really pleased with how this turned out. You could try other fruits like nectarines or the traditional pineapple. 

The good thing about paleo cake is you can even have it for breakfast and not feel too guilty! 

  
Ingredients:

CAKE;

  • Apricots (around 6)
  • Raspberrys 
  • 1 1/2 cups ground almond 
  • 1/2 cup coconut flour
  • 5 eggs 
  • 2 tbsp maple syrup 
  • Handful chopped dates 
  • Toasted almonds 
  • 1/2 cup almond milk 
  • 1 x tsp organic vanilla essence 
  • Tsp baking powder

CARAMEL LAYER

  • Handful dates 
  • Water 

RASPBERRY CREAM 

  • Raspberries 
  • 3/4 cup Coconut cream
  • Honey to taste 

Preheat your oven to 180 degrees. Grease the base of your cake tin with some syrup and water.

  
Place the apricots and raspberries in the tin rubbing into the syrup. Sprinkle the toasted almonds lightly grease tin edges with coconut oil.

Add the ground Almonds, coconut flour and eggs to a mixing bowl. Begin folding the mixture and then add the syrup, essence and dates. 

  
Lastly add the almond milk, baking powder and a drop of water. You should have a slightly wet mixture. 

Evenly spread over the fruit in the tin. Avoid moving the fruit when doing this.

  
Place in the oven for 30 minutes.

While the cake is cooking add dates to a food processor. Fill with water just below the level of the dates. Blend until you have a thick date syrup. If this is too thin,  add more dates.

  
One the cake is removed from the oven allow to cool for 10 minutes. 

  
Using a plate, remove and turn cake from tin.

  
Now you can add the date caramel. Spread evenly and place cake in fridge to set the caramel. 

 Whilst this is chilling, mix the raspberries honey and coconut cream. Remove the cake from the fridge after 20 minutes and top with the cream.

Allow to set in the fridge, ideally for an hour.

  
Decorate with orange zest and almond and ENJOY!

  
  

Comments (3)

  1. That looks delicious!

  2. mintteaandhoney

    Wow this looks incredible! Those ingredients together must make a fantastic cake. It looks amazing, nice work!
    Jill xo

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