This upside down cake will not only have your taste buds jumping for joy, but your gut will also be thanking you. The sponge is made with golden polenta and ground almonds so you’re getting your fibre fix, while the olive oil makes for a deliciously moist sponge with additional polyphenols. For those with more sensitive tummies, this recipe is FODMAP-lite too.
Ingredients
BATTER
- 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
TO SERVE
- yoghurt (we used Bio&Me Kefir Live Yoghurt Original)
Method
- Pre-heat your oven to 180°C fan/gas mark 3. Line an 18cm loose-bottomed cake tin with baking paper then grease the inside of the paper on the base with a little oil.
- Whisk together the olive oil, maple syrup and eggs in a jug.
- Mix the salt, flour, baking powder, ground almonds and polenta in a mixing bowl.
- Pour the wet mixture into the dry mixture and fold together.
- Halve 225g of the strawberries lengthways and arrange them in a layer on the base of the cake, cut sides down, packing them tightly in a single layer.
- Pour the batter over the strawberries and bake for 40-50 mins or until a skewer inserted in the middle comes out clean.
- Once cooked, leave the cake to stand for 10 mins, then remove from the tin and invert. Sprinkle with the pistachios, pile the remaining strawberries on top and serve with a dollop of yoghurt.
If you’re after some more inspiration for plant-powered puddings, look no further than our no bake peanut butter cups or this pistachio and strawberry baked cheesecake.
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