Upside down Berry topped cake

Hi guys so I’m trying to do a weekly blog post. Most of the time it will be a sweet treat. Usually once a week I make some special cake or dessert always healthy but a little more indulgent then usual. This cake can be made dairy free by swapping the butter and yoghurt for dairy free choices. 
This cake is very simple but it’s not a mix in one bowl like lots of my recipes. We are in winter here in Australia so perfect to be inside baking. 

Ingredients 
2 cups almond meal

1/2 cup gluten free flour either plain or buckwheat 

1 tsp baking powder 

Pinch salt

Zest from one orange 

100g butter room temperature 

1 teaspoon vanilla bean paste 

1/2 cup honey 

1 cup plain yoghurt 

3 eggs separated 

Topping

1 cup sliced strawberries 

2 tablespoons golden unrefined castor sugar 

Method 

In one bowl place almond meal,flour,salt,baking powder,orange zest. Mix together with a fork. 

In another bowl mix your vanilla,honey and egg yolks. 

In an electric mixer place egg whites and beat until peaks appear. Then with a wooden spoon stir your yoghurt into the egg whites. 

Then mix your butter mix into flour mix. Then blend in egg white and yoghurt mix. 

Stir the sugar and strawberries together. 

Take a spring form pan 20cm. 

Line tin with baking paper and grease baking paper a little to help prevent strawberries sticking. 

Next spread strawberries over base. 

Then pour cake mix over the top. 

Bake in a preheated oven set to 180c for 50/60 minutes check cake is cooked through before removing from oven. 

Allow to cool and then carefully remove from pan. Place on plate and carefully remove baking paper from top of cake. 

Enjoy with a cup of tea while relaxing. X

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