Here is a without gluten strawberry topsy turvy cake recipe :
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| Gluten free strawberry upside down cake recipe |
Fixings:
Strawberry layer:
- 50g caster sugar
- 450g new strawberries
- Mellowed spread for lubing
Vanilla cake:
- 150g caster sugar
- 3 huge eggs
- 120g entire milk
- 45g unsalted spread (liquefied)
- 35g unbiased tasting oil
- 1 tsp vanilla bean glue
- 200g without gluten flour mix
- 2 tsp baking powder
- ½ tsp thickener
- ¼ tsp salt
Directions:
1. Preheat the stove to 350°F and daintily spread a 9-inch round cake dish.
2. Sprinkle sugar on the lower part of the dish.
3. Orchestrate split strawberries on top of the sugar.
4. In a huge bowl, whisk together sugar, eggs, milk, liquefied spread, oil, and vanilla.
5. Add the dry fixings and rush until smooth.
6. Pour the hitter over the strawberries and prepare at 350°F for 35-40 minutes.
7. Allow it to cool and rearrange onto a plate.
8. Present with vanilla frozen yogurt or whipped cream.
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