Upside down Orange Cake
inspired by Donna Hay, gluten free and adapted for Thermomix
160 ml water
250g erythritol (a sugar alcohol which can found in health food stores or the BIO section of large supermarkets) / if you want a more caramel topping, try coconut blossom or nectar sugar, and if you're not so worried about the glycemic index of your sugar you could use Rapadurra
3 large oranges (preferably organic), washed, dried and thinly sliced
1 or 2 vanilla beans, split lengthwise and seeds scraped
For the Cake Batter
180g erythritol (Coconut nectar sugar or Rapadura)
40g coconut flour
10g psyllium seed husk powder (I tried this again, and it's so so... much better when the husks are ground to a powder. Do this at speed 9 or 10 for 1 minute in your Thermomix. Tip from Sarah at CLEVER COOK, place a piece of kitchen paper between the hole of the lid and the measuring cap to minimize the psyllium dust floating around in your kitchen)
4 tsp baking powder
6 large eggs
60g almond milk (or coconut milk, rice milk)
Topping - do this first
In a large ovenproof pan (2.5 L), combine water, erythritol, oranges, vanilla beans/seeds, and place on medium heat, stirring until erythritol has dissolved. Cook on medium to low heat for 10 to 15 minutes. Remove from heat.
Preheat oven to 160C.
Place almonds into Thermomix bowl and mill for 10 sec/speed 7.
Add remaining ingredients into Thermomix bowl. Mix for 30-40 sec/speed 7, or until well combined.
Spread batter over the oranges, spreading the mixture to the edges of the pan.
Bake for 30 to 40 minutes, (cooking time depends on the pan size).
After 5-10 minutes, turn upside down onto a a large plate.
Allow to cool and serve with warm coconut custard.
25 g cornflour (increase to 30g for a thicker custard)
60 g erythritol (or rapadura)
500g coconut milk/coconut cream mixture
Place cornflour and sugar into Thermomix bowl, mill 10 sec/speed 10.
Add milk and cook 100 C, 7 to 8 min/ speed 4.
Enjoy..........without feeling too guilty.....