RHUBARB UPSIDE DOWN CAKE by Shelleys Good Eats Shelly did what she thought was impossible and made this delicious, incredibly moist Rhubarb upside down cake. The tartness of the rhubarb along with the orange counteracts the sweetness of the cake to bring about a perfect balance or flavours. Rhubarb upside down cake bit.ly/1FuC50u Fruit topping 3-4 Large stalks, cut into 3cm segments 2tbsp rice malt syrup Juice of half an orange 1 tsp of orange zest 1tbsp melted coconut oil Cake 3 eggs 1/4 cup Natvia natural Sweetener 1/4 coconut oil 1 1/3 cup almond milk 2 tsp baking powder 1/3 cup coconut flour 2 cups almond meal 1/4 cup buckwheat flour (or extra almond meal) 1 tsp vanilla extract Juice of half an orange Remaining Zest of the orange Pistachio crust 1/4 cup pistachio, roughly chopped 2 tbsp shredded coconut remaining syrup from rhubarb mixture Method: In a bowl combine all of the topping ingredients. Allow to sit for 10mins. Meanwhile, In a bowl whisk the eggs, natvia, coconut oil, vanilla extract, orange juice and zest in a bowl until well combined (and mixture becomes slightly aerated, about 2-3 mins). In a separate bowl combine almond meal, coconut flour and baking powder. Combine the egg mixture with the flour mixture then stir through the almond milk until just combined. In a lined cake tin, arrange all of the Rhubarb in a circular pattern. Drizzle 2 tbsp syrup over the rhubarb then slowly pour the cake mixture over the fruit. Combine the pistachios, coconut and remaining syrup and then sprinkle over the cake. Cook in a moderate oven for 30mins. Then remove and cover with aluminium foil, then cook for another 20-30mins or until cooked through. Sign up to our Sweeter life club to get our favourite Natvia recipes sent to you for free bit.ly/1r9U9Yh
Posted on: Sun, 16 Nov 2014 04:30:01 +0000
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