I recently took the leap and made a big investment. Well a big investment in my eyes. Not a house or a business or anything, though that would be nice. Not really an investment of the monetary type at all for that matter. A transaction did take place, and I did get to carry something shiny and new home, unable to wipe the massive grin off my face. But more than that it was an investment of the commitment variety, a commitment to start something new and exciting, and to delve into a brewing passion…
Recently I’ve had an overwhelming desire to extend my creativity beyond simply formulating new recipes for you. I want to be able to produce pretty pictures, those that tell stories and make the viewer feel the exact intent of the photographer. It’s something I have long felt, and it is definitely time to give it a go. I have such admiration for food photography and am filled with awe when flicking through inspiring works of art. I want to share deliciously friendly food and recipes with you, but also, I want to be able to share stories through my photos just like those I drool over daily. Ah the dream.
So, the first photo in this post represents the beginning of my new-found passion. It is the first photo that I’m sharing with you here on FLK that has been taken on my very first digital SLR. How damn exciting! But while it’s an exciting prospect, the idea of learning something new is also daunting. I am dumbfounded by the pure skill involved, so I know it will be a long road. But with my first SLR and inspiring Plate to Pixel food photography book in tow, I think I’m moving in the right direction.
And, for those of you who know me well, you’ll know that there’s no better way to celebrate the start of something new than with cake! A simple, friendly, gluten free Upside Down Strawberry Almond Cake. And while we’re on the topic of new things, check out my latest blog prop – a wooden board foraged from Bec and Marcello’s house renovations, sanded and white-wash painted for my foodography pleasure by Robbie – thank you and enjoy some cake.
Upside Down Strawberry Almond Cake
Makes 1 cake
Update: Please note this cake is only low FODMAP in small amounts (Monash Uni App advises that 1/2 cup of almond meal is high in Oligos) depending on your individual tolerance.
3 cups almond flour or meal
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup caster sugar
1/2 cup natural Greek yoghurt (or lactose free)
Zest of half an orange
~10 strawberries, sliced
1 tsp caster sugar
Zest of half an orange
Preheat oven to 170°C and line a 9-inch spring-form cake tin with baking paper. Combine almond flour, salt and cinnamon together. Whisk eggs, sugar and the zest of half an orange in a separate bowl until thickened. Stir the yoghurt through, then mix the wet mixture into the dry ingredients.
Prepare strawberries by slicing them long ways, about half a centimetre thick, and place in a clean bowl. Add sugar and orange zest, and gently mix. Arrange strawberries on the bottom of the cake tin. Starting from the outside, place slices in a circle with the bottom pointing inward. Overlap each circle as you work inward until the whole bottom is covered. Pour batter over the strawberries and bake for 40 minutes. Allow to cool for at least 20 minutes before removing from the tin. Carefully turn over on to a plate. Serve with natural yoghurt.