Berry Upside-Down Cake

 

 

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Our 21-Day-Diet Very-Low-Carb Recipes:

 

 

Berry Upside-Down Cake

Made with coconut flour, xylitol, and fresh or frozen berries.

 

Have everything ready and in place. Preheat oven to 350F with rack in center.

 Sift together and set aside:

            c. (4 T.) coconut flour

            t. double-acting baking powder

 

Melt in a Pyrex Corning Ware Grab-It Bowl or a small oven-proof skillet:

           2 T. organic (sweet cream) butter

 

Add, cook gently, and stir until dissolved:

            2  to 4 T. xylitol made from birch trees

 

Remove the pan from the heat. Add, if you wish:

            ( c. chopped raw pecans)

 

Scatter half of the flour mixture (2 T.) over the butter mixture, and top with:

            c. fresh or frozen organic berries

 

Top berries with half the remaining flour mix (1 T.). In a bowl, whip stiff (not dry):

            1 pastured chicken egg white

 

In a separate bowl, beat:

            1 pastured chicken egg yolk

 

Fold into the beaten egg yolk:

           1 t. organic (sweet cream) butter, melted

            t. pure vanilla extract

 

In yet another separate bowl, sift:

            c. (4 T.) xylitol made from birch trees

 

For the batter, fold in the sugar, 1 T. at a time. Next, fold in the beaten egg yolk mixture and then the sifted flour mixture (1 T.). Cover the fruit with the batter.

 

Bake the cake almost 30 minutes. Immediately upon removing from the oven, place a plate upside down over the bowl. Invert the cake onto the plate. Allow bowl to remain on top of the cake briefly to let the sugar mixture coat the cake. Remove bowl; serve the cake upside down, garnished, as you please, with:

            (Caramel Sauce)

            (organic whipped cream [sweetened with birch tree xylitol]

 

 

 

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