Vegan Berry Upside Down Cake

1 tablespoon sugar

1 pint raspberries

½ pint blackberries or

blueberries

11⁄3 cup (200 grams)

all-purpose flour

1 ½ teaspoon baking powder ½ teaspoon salt

1 teaspoon ground green

cardamom seeds 1 teaspoon turmeric

1⁄3 cup (65 grams) olive oil

2⁄3 cup (135 grams) sugar Zest and juice from 1 orange 100 grams (about ¾ cup)

boiled sweet potato mash

Instructions: Heat the oven to 325 degrees.

Spray a 6-inch springform pan on all sides with an olive oil spray or rub oil all over the inside of the pan. Sprinkle sugar on the bottom of the pan and spread the berries on top, concentrating the blackberries toward the middle.

In a bowl, whisk the flour, baking powder, salt, cardamom and turmeric, making sure there are no lumps. Set aside.

In the bowl of a stand mixer with the whip attachment, combine the olive oil, sugar, orange juice and zest with sweet potato mash and mix until the sweet potato is totally incorporated into the liquids. Add the dry ingredients just until they are completely mixed and pour into the cake pan over the berries.

Place the pan in the oven for 40-45 minutes or until the cake is set. Remove from the oven and let it cool for an hour before cutting into wedges. Notes & variations

• This cake is best eaten the day it is made; it will keep refrigerated up to 3 days and frozen for to 3 months.

• Instead of berries, you can use sliced apples, pineapple or pear.

• To make sweet potato mash, place the desired amount of peeled, quartered sweet potatoes in a pot, cover with water and bring to a boil. Simmer for 25-30 minutes, until the middle of the potato feels soft when a knife or stick is inserted into it. Turn the heat off and let the potato rest in the water for up to an hour. Drain, mash and refrigerate until ready to use. This can also be frozen for multiple uses.

Makes 1 (6-inch) cake, 4-6 servings