Upside Down Chocolate Cake with Fruit
- Total time
- 25 minutes
- Preparation time
- 25 minutes
Directions
Mix the flour, almonds, cocoa powder and baking powder. Combine the maple syrup, apple puree, oil, salt and vanilla and mix with the flour mixture to form a dough. Peel the fruit pieces and cut into slices approx. 0.7 cm thick. Line the springform tin with baking paper and grease the sides. Spread the fruit pieces over the base.
Pour the dough over the top and bake at 180 °C top/bottom heat for approx. 25 minutes. Leave to cool and turn out. Caramelise the almond slivers in maple syrup, sprinkle over the cake with the raspberries.
Serve with fresh fruit or mint leaves as desired.
Ingredients
150 g flour
100 g almonds (ground)
50 g cocoa powder
1 tbsp baking powder
100 ml maple syrup
140 g apple puree
50 ml rapeseed oil
salt
1 tsp vanilla extract
Citrus fruit or ½ Dole pineapple in slices
Topping:
50 g almond slivers
2 tbsp freeze-dried raspberries
1 tbsp maple syrup