gluten-free upside-down cake

This is a gluten-free upside-down cake – moist, full of flavour and in no need of any accompaniments. Classic upside-down cakes are often made with pineapple, but here we have gone for orange instead – and it works at least as well. The orange slices go into the bottom of the tin before the batter is poured on top, and after baking the cake is turned upside down so the fruit ends up on top.

We used blood oranges, which give a beautiful colour and a little extra character, but ordinary oranges work just as well. The cake is baked with sorghum flour and polenta, which gives a mild, slightly nutty flavour and a moist texture – completely gluten-free. Easy to bake, delicious to eat, and beautiful to serve.

ingredients

• 4 oranges, zest + fruit
• 200 g butter, softened (plus a little extra for the tin)
• 2 dl coconut sugar (or the equivalent amount of sweetener if you prefer)
• 4 eggs
• 125 g da Carla sorghum flour
• 75 g polenta (or cornmeal)
• 2 tsp baking powder
• 100 g natural yoghurt

Here's how

• Zest the oranges and set the zest aside. Cut away the white pith from the oranges and slice them thinly. Remove any seeds.

• Line a springform tin (approx. 23 cm) with baking parchment. Grease the bottom of the parchment with a little butter. Arrange the orange slices in the bottom of the tin, overlapping, so that as much of the surface as possible is covered.
• Beat the butter, coconut sugar and orange zest together until light and fluffy. Add the eggs one at a time. Fold in the sorghum flour, polenta and baking powder. Stir in the yoghurt. If the batter feels too thick, add a little more yoghurt until the consistency is soft but not runny.
• Pour the batter over the orange slices in the tin.
• Bake at 180°C for 35–40 minutes, or until a skewer comes out dry.
• Let the cake cool before releasing it from the tin. Store in the fridge – the cake keeps for up to three days.