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Tuesday 7 January 2014

Dairy Free: Satsuma & Walnut Upside Down Cake

So it's the New Year, we've all eaten more than is ordinarily possible, but there's STILL food hanging around. Dear god, will the leftovers never end? If you're anything like me, it's the healthy stuff that's left; satsumas, nuts, dried fruit... all of the things that you turn to only when the final wrapper has been emptied from the tin of chocolates. 

Here's a recipe to use up those pesky hangers-on, and turn them into something cakey and satisfying. It's dairy free and low sugar, since it uses fruit and agave syrup, and could easily be made gluten free as well, with one of our fabulous GF flour mixes. 

For the cake:
  • 100g plain flour
  • 100g wholemeal flour
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 1 tsp ground ginger
  • 50g chopped nuts (I used walnuts)
  • Large handful dried cranberries
  • 3 free-range eggs
  • 100ml agave syrup
  • 50ml sunflower oil
  • 25ml soy or rice milk
For the orange topping:
  • 2 satsumas
  • 1 orange or 2 satsumas
  • 3 tbsp cranberry juice (you could use orange if you prefer)
  • 2 tbsp Cointreau (optional)
Make it!
The topping:
  1. Peel the orange or 2 satsumas and roughly cut up the segments.
  2. Place in a small saucepan along with the cranberry juice and Cointreau (if using)
  3. Cook over a low heat for 5-10 minutes until reduced and sticky. 
  4. Set aside.
The cake:
  1. Preheat the oven to 180 C / 350 F / Gas Mark 4. 
  2. Line and grease a 20cm cake tin (a silicon one makes this easier).
  3. Sift together both flours, bicarbonate of soda and salt into a large bowl.
  4. Stir in the ground ginger, chopped nuts and cranberries. 
  5. In a separate bowl, beat the eggs together with the agave syrup, sunflower oil and soy milk.
  6. Make a well in the dry ingredients, then tip in the egg mixture and gently stir together. 
  7. Peel the remaining satsumas and separate into segments. Arrange around the bottom of the tin.
  8. Spoon the orange reduction onto the segments, then tip the batter over the top and smooth out. 
  9. Bake for 20-25 minutes, until risen and a skewer comes out clean. 
  10. Cool in the tin for 10 minutes, then carefully invert onto a plate and gently peel off the paper. 
  11. Eat warm, feeling virtuous and orangey. 

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