Dessert : Blueberry Upside-Down Cake
Tuesday, January 6th, 2009| 4 tablespoons of extra-virgin olive oil 1/3 cup plus 3 tablespoons of organic brown rice syrup 1 ½ cups of fresh organic blueberries Sea salt to taste 1 cup of flour 1 teaspoon of baking powder 1/4 cup of rice milk or soy milk 1 organic egg, beaten |
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Preheat the oven to 350°F.
Warm 1 tablespoon of oil with 2 tablespoons rice syrup over low heat until the syrup is runny and easy to spread. Then spoon the mixture evenly over the bottom of a greased 1-quar souffle dish.
Sprinkle the blueberries into the souffle dish, add a sprinkle of sea salt and set aside.
Mix together the remaining ingredients (including the remaining oil and syrup) until you have a smooth batter. Carefully spoon the batter over the blueberries making sure not to disturb them.
Bake for about 40-45 minutes, or until the center of the cake springs back when touched gently. Remove from the oven, run a sharp knife around the rim of the souffle pan and invert immediately onto a serving plate. Any blueberry mixture that might stick to the pan can be spooned onto the cake after it has been plated. Serve warm.
This recipe will make servings for 6.