Strawberry upside down cake
Packed with fibre and bursts of colour from the juicy berries, this upside down cake will not only have your taste buds jumping for joy, but your gut will also be thanking you.
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Cooking tools:
- Kitchen scale
- Cake pan
- Parchment paper
- Oven
- Pitcher
- Whisk
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Skewer
- Plate
- Spoon
Ingredients
- 100ml extra virgin olive oil (plus extra for greasing)
- 100ml maple syrup (or sweetener of choice)
- 2 eggs
- pinch of salt
- 45g self-raising flour
- ½ tsp baking powder
- 85g ground almonds
- 65g fine polenta
- 325g strawberries
- 1 tbsp walnuts, chopped
- Yoghurt (we used Bio&Me Original Kefir)
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