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Gluten-Free Strawberry Upside Down Cake
Postre

Gluten-Free Strawberry Upside Down Cake

1 hPara 8Nutri-Score C€€
de @theloopywhisk23 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • strawberries (hulled, halved)Frutas y verduras400 g
  • brown sugar (for the pan)Despensa60 g
  • gluten-free flour blend (sifted)Cereales200 g
  • baking powderDespensa8 g
  • saltEspecias2 g
  • butter (melted, plus extra for greasing)Lácteos120 g
  • sugarDespensa150 g
  • eggs (at room temperature)Lácteos2 piezas
  • vanilla extractDespensa10 ml
  • milkLácteos120 ml

por ración

Nutrición

259kcal

Carbohidratos
31 g
Proteínas
4 g
Grasas
14 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde para bizcocho
  • Bol
  • Varillas
  • Horno

paso a paso

Preparación

  1. Prepare the pan

    • Grease a cake pan and sprinkle the brown sugar evenly over the bottom.
    • Arrange the halved strawberries cut side down on top of the sugar.
    Paso 1

  2. Make the vanilla batter

    • Whisk the gluten-free flour, baking powder and salt in a bowl.
    • Whisk in the melted butter and sugar until smooth, then beat in the eggs and vanilla.
    • Stir in the milk until you get a smooth, pourable batter.
    Paso 2

  3. Pour over the strawberries

    • Pour the batter evenly over the strawberries and smooth the top.
    Paso 3

  4. Bake

    • Bake until golden and a skewer inserted in the centre comes out clean.
    Paso 4

  5. Flip and serve

    • Let the cake rest in the pan for a few minutes so the strawberry syrup sets.
    • Run a knife around the edge and invert onto a plate, then serve warm.
    Paso 5
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