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Pumpkin Cranberry Upside Down Cake
Nb persons: 24
Yield:
Preparation time:
Total time:
Source: Elanaspantry.com
| 1 cup | dried cranberries |
| 1 cup | walnuts, coarsely chopped and toasted |
| ½ cup | agave nectar |
| 2 tablespoons | grapeseed oil |
| 3 cups | blanched almond flour |
| ½ teaspoon | celtic sea salt |
| ½ teaspoon | baking soda |
| 1 teaspoon | cinnamon |
| ½ teaspoon | nutmeg |
| ¼ teaspoon | cloves |
| ¼ cup | grapeseed oil |
| ½ cup | agave nectar |
| 3 | eggs |
| 2 cups | fresh baked pumpkin, (learn how to roast pumpkin in 10 easy steps!) |
1.Line an 8x8 inch baking dish with a piece of parchment paper (use scissors to cut to size)
2.In a medium bowl, combine cranberries, walnuts, agave and grapeseed oil
3.Pour cranberry mixture into lined baking dish
4.In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves
5.In a Vitamix, combine oil, agave, eggs and cooked pumpkin; blend on high speed for 30 seconds or until smooth like pudding
6.Stir wet ingredients into dry
7.Pour batter evenly over cranberry mixture
8.Bake at 350° for 40 to 50 minutes
9.Remove from oven and let cool for 20 minutes
10.Run a knife around the edge of the baking dish, then place a large plate over the cake and invert cake and plate together
11.Remove the baking dish from the cake and then peel off the parchment paper
12.Allow to cool to room temperature and serve
Serves 24
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