January 14, 2013

Upside-Down Cranberry & Orange Cake


I baked this cake on Friday afternoon to use the last bag of cranberries I had in my freezer, which I had bought over the Christmas period. The unexpected ingredient which I used was almond pulp. I made almond milk for breakfast in the morning and was left with about 100g almond pulp. I usually make a kind of hummus type spread with it, but I got a bit tired of it recently and was keen on trying to use the pulp in different recipes. I was originally going to use a bag of ground almonds to make the cake but decided to use the almond pulp instead. As the pulp still had some moisture, I wasn’t sure how it would turn out. But, yeah! It worked really well. The texture of the cake was perfect, moist, but not too much, and still airy and light. Flavours of orange and honey are exactly what I’m after in the wintertime. It gives a comforting feeling to be home and bake cake, filling the kitchen with these wonderful fragrances, and then sharing the cake over a cup of tea. Winter heaven!


Upside-Down Cranberry & Orange Cake – makes 1 cake
• 300g fresh cranberries
• 1tbsp vanilla sugar
• 100g ground almonds (or almond pulp)
• 200g spelt flour
• A pinch of salt
• 1tsp baking powder
• 1/2tsp baking soda
• Zest and juice of 1 orange
• 100g coconut oil
• 100ml honey
• 2 eggs

1. Preheat the oven to 180°C.
2. Heat 1tsp coconut oil in a small saucepan, add the cranberries and vanilla sugar and simmer for about 5min until the cranberries are soft.
3. In a large bowl, mix the ground almonds with the spelt flour, salt, baking powder, baking soda and orange zest.
4. In a small saucepan, heat slowly the coconut oil and honey until liquid. Take off the heat and add the orange juice.
5. Make a well in the centre of the dry ingredients and pour in the eggs as well as the oil and honey mix. Mix well until you obtain a smooth batter.
6. Grease an 18cm round cake dish. Spread the cranberries at the bottom of the tin. Pour the cake batter on top. Place in the oven and cook for 35-40min, until a skewer inserted in the middle comes out clean.
7. Leave to cool down. Unmold the cake, turning it at the same time so that the cranberries are on top.

Gâteau Renversé Cranberry-Orange – pour 1 gâteau
• 300g de cranberries (canneberges) fraîches
• 1cs de sucre vanillé
• 100g de poudre d’amandes (ou de pulpe d’amandes)
• 200g de farine d’épeautre
• 1 pincée de sel
• 1cc de levure
• 1/2cc de bicarbonate de soude
• Zeste et jus d’1 orange
• 100g d’huile de noix de coco
• 100ml de miel
• 2 œufs

1. Préchauffer le four sur 180°C.
2. Faire chauffer 1cc d’huile de noix de coco dans une petite casserole, ajouter les cranberries et le sucre vanillé et laisser mijoter environ 5min jusqu’à ce que les cranberries soient tendres.
3. Dans un saladier, mélanger la poudre d’amandes avec la farine d’épeautre, le sel, la levure, le bicarbonate de soude et le zeste d’orange.
4. Dans une petite casserole, faire fondre tout doucement l’huile de noix de coco et le miel. Retirer du feu et ajouter le jus d’orange.
5. Faire un puits dans le mélange sec et y verser les œufs ainsi que le mélange huile de coco-miel. Bien mélanger jusqu’ ‘à l’obtention d’une pâte homogène.
6. Graisser un moule à gâteau rond d e18cm de diamètre. Etaler les cranberries au fond du plat. Recouvrir de pâte. Mettre u four pour 35-40min jusqu’à ce qu’une pique en bois insérée au centre ressorte sèche.
7. Laisser refroidir. Au moment de démouler le gâteau, le retourner de façon à ce que les cranberries soient sur le dessus.

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