AYGMyJune2015

Heat oven to 175°C. In 28cm round

springform pan, melt 4 tbsp butter

in oven, 5 minutes. Remove pan;

sprinkle brown sugar evenly in it

and top with cranberries.

In a bowl, combine flour,

cinnamon, ginger, baking powder,

cloves, soda, salt and xanthan

gum. In a stand mixer, cream

remaining 4 tbsp butter. Beat in

sugar, stopping to scrape down

sides as needed, until fluffy. Beat

in eggs one at a time. Set mixer

on low; add flour mixture and zest

and process to mix. Scrape sides.

Slowly mix in buttermilk and

vanilla until smooth. Set mixer

to high and beat, 2 minutes.

Drop spoonfuls of batter

evenly over cranberries; gently

spread to cover the berries.

Bake until a toothpick inserted in

the centre of the cake comes out

with moist crumbs, about 40

minutes. Let cool in pan on a

rack, 5 minutes. Place a plate over

the cake and, holding firmly, flip

to invert the cake onto the plate.

Let cool.

NUTRITIONAL INFO 307 calories

per serving, 12g fat (6g saturated),

49g carbs, 3g fibre, 4g protein,

219mg sodium

gluten-free cranberry upside-down cake

serves 10

In this luscious dessert, tangy cranberries are encased in just enough buttery cake,

and a blend of spices and orange zest adds exciting flavour.

8 tbsp unsalted butter, divided

1 cup light brown sugar

2 cups cranberries, thawed if frozen

1 ½ cups gluten-free flour

1 tsp cinnamon

1 tsp ground ginger

1 tsp baking powder

½ tsp ground cloves

½ tsp baking soda

¼ tsp salt

¼ tsp xanthan gum

½ cup sugar

3 large eggs

Zest of 1 orange

½ cup buttermilk

1 tsp vanilla

60

may/june 2015

yogajournal.com.au

eating wisely

nourish

yj43_66-71_EW_270.indd 60 31/03/2015 11:31 am