See you on the flip side

ENJOY this decadent sweet treat without the guilt. This upside-down cake is made with broccoli flour, juicy strawberries and raw cashews. All your guests will be asking for a second slice.

Upside-down strawberry cake Ingredients

750g strawberries, hulled, halved

110g (½ cup) raw sugar

80g (1 ½ cups) raw cashews

35g (1/3 cup) desiccated coconut

2 tbsp broccoli flour/ powder (find at selected supermarkets or health food stores)

95g (½ cup) potato flour

2 tbsp tahini

2 tsp baking powder

½ tsp ground cinnamon

1 orange, rind finely grated, juiced

2 tsp vanilla bean paste

110g (½ cup) solidified coconut oil, melted

3 eggs

SPICED YOGHURT:

260g (1 cup) thick Greekstyle vanilla yoghurt

¼ tsp ground cinnamon

¼ tsp ground cardamom

¼ tsp ground cloves

Method

1. Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Grease a deep, 20cm round cake pan. Line base and side with baking paper.

2. Place strawberries in a single layer on prepared tray. Scatter over 2 tbsp sugar. Bake for 20 minutes or until softened. Set aside to cool.

3. Arrange strawberries in base of prepared pan, reserving any tray juices. Place the cashews in a food processor. Process until resembles fine crumbs. Add coconut, flours, tahini, baking powder, cinnamon, orange rind, 125ml (½ cup) orange juice, vanilla, coconut oil, eggs and remaining sugar. Process until just combined. Scrape down side and process again until smooth.

4. Pour the cake mixture into pan. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes to cool slightly.

5. Meanwhile, to make spiced yoghurt, place all ingredients in a bowl. Stir until smooth.

6. Turn cake on to a serving plate, strawberry side up. Serve warm with spiced yoghurt.