I love upside down…well, anything, really. There’s something about upside down cakes and tarts that is just instantly enticing. Like an edible stained glass window. Against a dense and rich olive oil cake, the citrus sings. I used my favorites (blood orange and kumquats) but you can add any citrus you like. Try this with a giant dollop of coconut whipped cream for a delicious afternoon tea treat.
1/3 cup ground flaxseed
1/3 cup almond flour
1 cup rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup olive oil
1/2 teaspoon finely chopped rosemary
1/4 cup agave syrup
1/3 cup orange juice
2 teaspoons vanilla extract
2/3 cup almond milk
2 teaspoons apple cider vinegar
1 blood orange, peeled and thinly sliced
1 grapefruit, peeled and thinly sliced
8 kumquats, peeled and thinly sliced
2 tablespoons apricot jam, warmed
Preheat the oven to 400 F and grease a 9 inch cake pan.
In a medium bowl, stir together the flaxseed, flours, baking powder, baking soda and salt.
Using a standing mixer or hand mixer, cream together the olive oil with the rosemary and agave nectar until smooth, about 3 minutes. Add the orange juice, vanilla extract, almond milk, and apple cider vinegar to the bowl, stirring to combine. On low speed, mix in the dry ingredients little by little until just incorporated.
Arrange the sliced citrus on the bottom of the greased cake pan. Pour the batter over the citrus and bake for 25-35 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes before turning out onto a plate. Brush with 2 tablespoons of the apricot jam.
Serve with whipped coconut cream.
INGREDIENTS (COCONUT WHIPPED CREAM)
Makes 3 cups of whipped cream
1 15 ounce can coconut milk
full fat is necessary, I used Native Forest
1 tablespoon agave nectar
1 teaspoon vanilla extract
Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave, and vanilla extract on high until peaks form, about 2-3 minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge and then beat it again right before serving it.