Upside Down Beet Cake
This upside down beet cake is a light and delicately sweet way to end any Easter lunch.
- 3 T unsalted butter
- 1/4 cup brown sugar
- thinly sliced cooked beets (skins removed)
- 4 large eggs separated
- 1/2 cup brown sugar
- 2 teaspoons orange zest
- 1 1/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Preheat oven to 350.
Melt butter in an 8" cake pan, swirling it around to coat the sides. Sprinkle brown sugar over the bottom. Layer with sliced beets.
Cream together egg yolks, sugar and orange zest. Mix in almond flour, baking soda and salt.
Beat egg whites until foamy and doubled in size, but not until peaks form. Fold egg whites into the rest of the batter and pour into the pan. Bake on a middle rack for 30-35 minutes, or until top is golden and a toothpick comes out clean.
Let the cake rest for 5 minutes, then carefully turn your cake pan over onto a serving plate. Tap the pan before lifting it.
This cake does need to be stored in the refrigerator!
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