I had such a lovely afternoon strolling around the Cork Kerry Food Forum in The City Hall today. A room full of food!! What’s not to love!! Watch a demo from The Happy Pear and loved it. Blog post to follow! Feeling inspired by the guys philosophy on healthy eating, I thought I would share my Mango Upside Down Cake recipe.
Pineapple upside down cake was something my mother made when we were kids. That makes her sound old but she’s not! It’s always been one of my favourite cakes. EVER!! Anyway, since I’m trying to avoid butter, sugar and white flour, I came up with this beauty! Aldi are doing some beautiful ripe Mangos at the moment and they went perfect with this cake. Grain free, and each slice has about 20g of carbs. Not too shabby!
3/4 cup ground almonds
2 scoops MyProtein vanilla whey
2 tablespoons coconut palm sugar
2 mashed bananas
1 ripe Mango puree’d in blender
1 ripe mango sliced
1 cup of Almond Butter
1 tsp of baking soda
1 tsp vanilla extract
Pre heat oven to 180 degrees. Use a round spring form cake tin. Grease the base and sides with a little coconut oil. Sprinkle the base with 1 tablespoon of the coconut sugar. Arrange the sliced mango on top.
In a large bowl mash the bananas. Mix in the puree’d Mango, egg, almond butter, vanilla extract and remaining spoon of coconut sugar.
Mix in the almonds, protein powder and baking soda. Once combined poor into baking tin!
Bake in oven for 35-45 minutes or untill skewer comes out clean in the middle. While cake is still hot turn out onto a plate.
Should keep in the fridge for a couple of days but mine didn’t last that long!!!
Macros Cals 240, fat 14g, protein 12g, carbs 19g of which 4g of fibre.