With spring here and more sunshine and summer coming we thought we would share this delicious fruity cake with Rhubarb and Strawberries.
This easy to bake upside down cake is made with wholemeal flour which has many benefits to our health, in place of a refined four which takes less time for our bodies to digest! We have mixed our Wholemeal flour with Almond Flour for a more delicious cake batter, which is rich in Vitamin E so it is has excellent benefits for not just the Little ones. You can use any other flour alternatives. Many refined flours are enriched with nutrients so don't worry too much if you are using a standard White Flour for this Cake recipe!
If you unsure about baking with other flours than a standard white Flour, try starting with half and half and see if you like the taste and texture. There are so many yummy flours to try, we love the nutrient rich nut flours available which add extra protein and give you more energy from cakes and sweet treats. Added benefits from using Wholemeal flours in foods such as pasta, breads and cakes is that they will help children's brain power!
Wholemeal grains actually boost our ability to concentrate for longer, so you may want to try swapping out some of your refined flours.
Upside down Rhubarb and Strawberry Cake Recipe
125g Wholemeal Flour
125g Almond Flour (or Coconut Flour if you are using Coconut Oil!)
250g Butter or Coconut Oil
pinch of salt
1/2 tsp of baking powder
250g caster sugar or Sugar alternative (honey is great!)
4 large eggs
400g Strawberries
10g butter (or coconut oil) for the tin
1 tbsp sugar (or sugar alternative or honey)
Baking sheet
Method
Melt the butter and mix with the sugar or sugar alternative in a large bowl. Add the eggs and stir slowly until mixed in. Sieve the flours into the mixture, add the baking powder and a pinch of salt and stir until the cake batter is smooth. Remove all leaves from the strawberries and half and quarter them and add them to your batter, mix until they have a even consistency.
For the Rhubarb you will need to remove the leaves and any brown spots, chop diagonally across the tops so you can create four triangles to make a circle for the base of your upside down cake. Or make your own pattern!
Cover the cake tin with a tiny bit of butter or Coconut Oil and place the baking sheet in the tin, cover this with a thin layer of either butter or coconut oil and place the Rhubarb on this in whichever pattern you have chosen. drizzle with honey or cover with the sugar. Pour in the batter and place in the oven at 180c or gas mark 4, for 20-35 minutes, until golden brown.
Serve with vanilla Ice cream ! Enjoy!
