© 2013 mathewguiver

Gluten free pomegranate cranberry upside down cakes, drizzled with a pomegranate juice reduction

This upside down cake recipe actually took me a couple of tries to perfect. There’s always an added level of difficulty in gluten free baking, but with this recipe my struggle was more visual. The first two batches of cakes came out looking a bit green. Although they tasted great, they weren’t as pretty as I had been hoping. The fix was pretty easy though, I dropped almonds from my recipe and went with just macadamia nuts, and added fresh raspberries. The tart flavor goes well with the pomegranates and cranberries, and also helped the batter stay nice and red.

Ingredients:

2 c dried cranberries (divided in half)
1 pomegranate
1 6 oz package of raspberries
1/4 c warm water
1 c macadamia nuts
1/4 c sorghum flour
1/2 c coconut flour
1 1/2 Tbsp potato starch
1 tsp xanthan gum
1/2 Tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/8 c coconut oil
1/8 c agave
Almond milk
2 eggs (just the whites)

Directions:

1. Start by placing 1 cup of dried cranberries and 1/4 cup of warm water in a bowl. Let soak for at least an hour.

2. Now prepare your pomegranate juice. Cut the fruit in half, and tap on the back of each half with a wooden spoon. This will cause all of your seeds to fall out. Then, squeeze the fruit coated seeds oven a strainer sitting on top of a bowl to catch all the juice.

3. Place macadamia nuts in a food processor, and pulse until you have a meal like consistency.

4. Combine macadamia nut meal with the rest of your dry ingredients in a large bowl.

5. Wipe out food processor, then add cranberries and water, raspberries, coconut oil, agave, and about 2 Tbsp of pomegranate juice. Pulse until smooth.

6. Add fruit mixture to dry ingredients, and begin mixing.

7. Add enough almond milk so that you have a thick batter. The exact amount of almond milk will vary, but I used around 1/2 of a cup.

8. In a separate bowl whip egg whites until you have stiff peaks, then fold the egg whites carefully into your cake batter.

Edgy tip! Egg whites whip better at room temperature. Always let your eggs sit out before you plan to whip the whites, or submerge them in warm water to bring them to room temperature rapidly. 

9. Oil a muffin pan, then place a small handful of dried cranberries at the bottom of each cup.

10. Scoop batter into the muffin pan, and carefully push down the tops so that you have a smooth surface.

11. Bake at 355 degrees fahrenheit (340 convection) for about 25 minutes or until the tops are golden brown.

12. Let sit in the muffin pan for about 2 minutes, then invert onto a cooling rack.

13. In a medium sauce pan reduce your remaining pomegranate juice with a bit of agave.

Serve cakes with a bit of unsweetened whipped cream, and a drizzle of your pomegranate juice reduction.

 

2 Comments

  1. Sharon K Eatmon
    Posted November 7, 2013 at 2:51 pm | #

    Can I post this recipe on “Heilis Healthy Haven”? With all credits to you of course. -I’m a member, not a part of her site.-

    • mathewguiver
      Posted November 7, 2013 at 3:15 pm | #

      Absolutely, thanks.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>