gluten-free upside-down cake

This is a gluten-free upside-down cake – a moist and flavourful cake that doesn't need any accompaniments. Classic upside-down cakes are often made with pineapple, but here we've chosen orange instead – and it works just as well. The orange slices are laid in the bottom of the tin before the batter is poured in, and after baking the cake is turned upside down so the fruit ends up on top.

We've used blood oranges, which give a beautiful colour and a bit of extra character, but ordinary oranges work just as well. The cake is baked with durramjöl and polenta, which gives a mild, slightly nutty flavour and a moist texture – completely without gluten. Easy to bake, delicious to eat, and beautiful to serve.

ingredients

• 4 oranges, zest + fruit
• 200 g butter, soft (plus a little extra for the tin)
• 2 dl coconut sugar (or the same amount of sweetener if you prefer)
• 4 eggs
• 125 g da Carla durramjöl
• 75 g polenta (or cornmeal)
• 2 tsk baking powder
• 100 g plain yoghurt

Method

• Zest the oranges and set the zest aside. Cut away the white pith from the oranges and slice them thinly. Remove any pips.

• Line a springform tin (about 23 cm) with baking paper. Grease the bottom of the baking paper with a little butter. Lay the orange slices in the bottom of the tin, overlapping, covering as much of the surface as possible.
• Whisk together the butter, coconut sugar and orange zest until the mixture is pale and fluffy. Add the eggs one at a time. Fold in the durramjöl, polenta and baking powder. Stir in the yoghurt. If the batter feels too thick, add a little more yoghurt until the consistency is soft but not runny.
• Pour the batter over the orange slices in the tin.
• Bake at 180 °C for 35–40 minutes or until a skewer comes out clean.
• Leave to cool before releasing the cake from the tin. Store in the fridge, where the cake will keep for up to three days.