There are times when it’s okay to forget all about the healthy lifestyle stuff and treat your family (and yourself) with some really awesome deserts. This Thanksgiving was definitely one of those moments. After all, we have so much to be thankful for, since our first child is coming to this world any day now.
For that reason I prepared this delicious upside down cake with fresh figs to show my appreciation to my whole family.
2.6 oz (75 g) Butter
½ cup (1 dl) Sugar
¼ cup (½ dl) Brown sugar
¼ cup (½ dl) Full milk
4 cl Cointreau
Place all ingredients into a kettle and simmer until reduced to half.
¾ cups (2 dl) Sugar
3.5 oz (100 g) Butter
½ cup (1 dl) Rolled oats
¼ cups (½ dl) Almond meal (flour)
1 ¼ cups (3 dl) Gluten free cake mix*
1 tbsp Psyllium husk
1 tsp Baking powder
Seeds of 1 vanilla bean
¼ tsp salt
3 Egg whites
3 tbsp Confectionary sugar
- With an electric mixer, whip the butter and sugar.
- Mix the oats and almond meal with the whipped butter and sugar.
- Mix the rest of the dry ingredients and add to the mixture.
- With an electric mixer, whip the eggs and add to the mixture.
- With an electric mixer, whip the egg whites with the confectionary sugar until hard and add gently to the mixture.
*Gluten free cake mix
4 parts teff flour, 2 parts oat flour, 2 parts chia seed flour, 1 part potato starch
Lime Mascarpone Cream
¾ cups (2 dl) Whip cream
½ cup (1,25 dl) Mascarpone
3 tsp sugar
½ Lime zest
Whip it nice and fluffy.
- Pour the caramel into a 9 inch cake pan. Place 1-2 layers of figs (sliced in half) on top of the caramel.
- Pour the cake batter over the figs.
- Bake at 390°F (200°C) for 45 minutes or until golden brown. Check with a toothpick that the cake is fully cooked.
- Let the cake cool down for 20-30 minutes.
- Turn upside down and remove the pan.
- Cut into slices and serve with lime Mascarpone cream.