EASY UPSIDE DOWN KIWI CAKE RECIPE BY TASTY
Here's what you need: heavy cream, sugar, greek yogurt, castella, kiwis, pineapple, orange
Provided by Saki Yamada
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- On a cutting board, cut the castella into ¼-inch (6 mm) slices.
- In a bowl, use a hand mixer to combine the heavy cream and sugar.
- Add the Greek yogurt and blend until stiff peaks form.
- Line a 7x7 inch (18x18 cm) bowl with plastic wrap and add the sliced kiwi to the bowl.
- Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.
- Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella. Add the remaining half or orange and pineapple, top with whipped cream, and remaining castella.
- Cover the top layer in plastic wrap, and refrigerate for 3 hours.
- Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.
- Slice the cake, and serve.
- Enjoy!
Nutrition Facts : Calories 499 calories, Carbohydrate 82 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, Sugar 59 grams
KIWI UPSIDE DOWN CAKES
The Kiwi Upside Down Cakes recipe out of our category Bitesize! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 12-hole silicone cupcake mould.
- Combine the flour, sugar, butter, eggs, lemon zest and orange zest in a bowl and whisk together for 2 minutes or until smooth.
- Put a slice of kiwi in the bottom of each hole in the mould and spoon the cake mixture on top.
- Transfer the mould to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Turn the cakes out onto a wire rack and leave to cool completely.
PALEO UPSIDE DOWN KIWI CAKE
Highlight the bright flavor of kiwi with this fresh Paleo Upside-Down Cake!
Provided by Megan Olson
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
- Drizzle the honey on the bottom of the pan, then arrange sliced kiwis in a single layer to cover.
- Mix bananas, cashew butter, sugar, coconut oil, vanilla extract and eggs in a standing mixer until smooth.
- In a small bowl, sift together the coconut flour, cinnamon, baking soda, baking powder and salt.
- Add the flour mixture to the liquid mixture and combine until thick, but slightly runny. Pour the mixture over the kiwis.
- Bake 25-30 minutes or until slightly browned and a toothpick comes out clean.
- Let the cake cool 10 minutes before removing the springform. Cool another 20 minutes before carefully flipping the cake over a wire rack or cake stand.
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