UPSIDE DOWN BLOOD ORANGE CAKE
Pregnancy is definitely not the time to deprive yourself - the opposite in fact. What to eat and not eat is the question always on the lips of mums-to-be. Of course you can definitely have a slice of cake once in a while, especially at the tailor-made mum-to-be events like 'Parenthèses De Maman' in Marseille.
The key is to adapt the recipes slightly and choose alternative, more nutritious ingredients
non-salted organic butter - 2 tablespoons
salt ( Himalaya or seasalt) - 1/2 teaspoon
maple syrup - 5 tablespoons
blood oranges - 2
spelt flour - 190 g
finely ground polenta - 35 g
baking powder - 1 1/2 teaspoons
salt - 1/2 teaspoon
cardamom powder - 1 teaspoon
raw cane sugar (or another choice of natural ) - 120 g
goat or greek yogourt - 170ml
olive oil (non-virgin) - 170 ml
eggs - 2
chia seeds- 1 tablespoon
linseeds - 1 tablespoon
vanilla extract - 1 teaspoon
orange zest - 1 heaped tablespoon
maca powder - 1 tablespoon
Pre-heat the oven to 170 °C and grease the 8 inch cake tin
Gently melt the butter in a small pan. Add the maple syrup and mix. Pour the mixture into the bottom of the prepared cake tin.
Grate 1 tablespoon of orange zest (from one or two oranges) and slice the blood oranges into 1/4" rounds - removing the seeds.
Place the sliced oranges on the syrup and butter mixture, creating a tight layer.
In a large bowl, sift the flour, polenta, baking powder, salt and cardamom.
In a mixing bowl, cream together the olive oil, yoghurt, and sugar for about 3 minutes, until smooth. Make sure to scrape down the bowl more than once.
Beat the eggs in gently, one at time. Then add the vanilla and orange zest.
Incorporate the dry ingredients into the wet - in three stages. Mix gently.
Pour the mixture into the baking tin, on top of the orange layers, making sure it is even.
Bake for 35-40 minutes or until a tooth-pick comes out clean. Rotate the baking tin halfway through baking.
Sprinkle the maca powder on top and then place it under the grill for a few minutes to caramelise
Let the cake sit in the baking tin for 10-15 minutes and then pass a knife along the edge to loosen it from the edge. Place a plate or baking tray on top and turn the tin upside down, allowing the cake to gently fall out. Let it fully cool on a baking tray.
What is the importance of this choice of ingredients throughout pregnancy?
During pregnancy is it essential that;
blood sugar levels are in balance
iron levels are maintained
that there is a sufficient intake of fibre
a strong immune system is maintained
Chia and flax grains - contribute to the important daily intake of fibre and omega 3 essential fatty acids.
Spelt flour - helps increase fibre and iron levels
Choosing another source of sugar, other than white, helps balance your blood sugar - coconut sugar, maple syrup, dates, stevia, pure cane sugar, apple juice, honey)
White sugar substitutes have more flavor and you need less
Cardamom - like ginger, aids in digestion and heartburn
Maca powder and citrus fruits - Support the immune system with high levels of vitamin C
Note: You can also use grapefruit instead of orange. Remove the cardamom and replace it with a large tablespoon of rosemary, sprinkled on top of the cake