UPSIDE-DOWN FRUIT PUDDING CAKE

Preparation time 15 mins Cooking time 40 mins Serves 8

3 organic pasture-raised eggs 80g butter, melted

1/3 cup honey or maple syrup 11/4 cups hazelnut meal

1/3 cup coconut flour

1/4 cup tapioca flour

1/2 cup full-cream (whole), almond

or coconut milk

1 heaped tsp baking powder

2 tsp ground cinnamon Cream or ice-cream, to serve

(see Cook’s tips, right)

SYRUP

100g butter

1/4 cup honey or maple syrup

1/4 cup filtered water

1 heaped tsp ground cinnamon 1/2 tsp vanilla bean powder or

2 tsp vanilla extract

400g apples or seasonal fruit,

cut into 3–4mm slices or pieces

STEP 1 Preheat the oven to 180°C fan-forced (200°C conventional). Line a 23cm cake tin with baking paper, if using, or bake in the frying pan. STEP 2 To make the syrup, put all ingredients except apple in a large frying pan (flameproof and non-stick, if using for baking), over medium heat. Simmer for 1-2 minutes. Reduce heat to low-medium, add apple and cook for a further 3-4 minutes. Pour into base of prepared tin, spreading apple evenly. Set aside. Alternatively, remove pan from heat and set aside.

STEP 3 Whisk eggs in a medium bowl using handheld electric beaters. Add remaining cake ingredients and beat until combined. Spoon cake batter over syrup and apple base in the cake tin or frying pan. Bake for 25–30 minutes, until a skewer inserted in centre comes out clean. Cool in tin for at least 10 minutes before turning out (see Cook’s tips, below). Serve warm or cool, with cream or ice-cream.

FOR A STRESS-FREE FEAST, PLAN WHAT TO PREP AHEAD VS MAKE WITH YOUR GUESTS THERE