upside-down strawberry cake see page 74
Made with broccoli flour, juicy berries and raw cashews, you’ll be adding this to your favourites.
serves 10 | prep 25 mins (+ 10 mins cooling) | cooking 1 hour 10 mins
750g strawberries, hulled, halved
110g (½ cup) raw sugar
80g (1½ cups) raw cashews
35g ( 1/3 cup) desiccated coconut
2 tbs broccoli flour/powder (find at selected supermarkets or health food stores)
95g (½ cup) potato flour
2 tbs tahini
2 tsp baking powder
½ tsp ground cinnamon
1 orange, rind finely grated, juiced
2 tsp vanilla bean paste
110g (½ cup) solidified coconut oil, melted
260g (1 cup) thick Greek-style vanilla yoghurt
¼ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground cloves
1 Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper. Grease a deep, 20cm round cake pan. Line base and side with baking paper.
2 Place strawberry in a single layer on prepared tray. Scatter over 2 tbs sugar. Bake for 20 minutes or until softened. Set aside to cool.
3 Arrange strawberry in base of prepared pan, reserving any tray juices. Place the cashews in a food processor. Process until resembles fine crumbs. Add coconut, flours, tahini, baking powder, cinnamon, orange rind, 125ml (½ cup) orange juice, vanilla, coconut oil, eggs and remaining sugar. Process until just combined. Scrape down side and process again until smooth.
4 Pour the cake mixture into pan. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes to cool slightly.
5 Meanwhile, to make spiced yoghurt, place all ingredients in a bowl. Stir until smooth.
6 Turn cake onto a serving plate, strawberry-side up. Serve warm with spiced yoghurt.
PER SERVE • 6.5g protein • 23g fat (15g saturated fat) • 26g carb • 4g dietary fibre • 344 Cals (1437kJ)
RECIPE KERRIE RAY PHOTOGRAPHY JEREMY SIMONS STYLING KRISTEN WILSON PREPARATION MAX ADEY