Pear Upside Down Protein Cake

This isn’t your average upside-down cake! We’ve taken the classic and given it a fresh twist, layering pear slices with a base of vanilla ice cream cake batter. The batter is made with almond and coconut flours with added protein, making it as nutritious as it is delicious. Enjoy every slice of this Pear Upside Down Protein Cake!

Ingredients

1 ½ thinly sliced ripe pears
1 tsp unsalted butter
5 tbsp sugar-free maple syrup
¼ tsp ground ginger
2 large eggs
150g plain Greek yoghurt
1 tsp apple cider vinegar
3 scoops Whey Protein by Feel Good Protein (Vanilla Ice Cream)
90g almond flour
20g coconut flour
2 tsp baking powder
1 tsp vanilla paste

Method

1. Preheat oven to 170°C fan forced. Grease and line a round cake tin with baking paper on the base and sides.
   
2. In a bowl, melt the butter. Stir in 2 tbsp maple syrup and ginger until well combined.
   
3. Layer the pears into the cake tin, top the pears with the butter mixture and set aside.
   
4. In a bowl, whisk the eggs, yoghurt, vanilla paste, 3 tbsp of maple syrup, and apple cider vinegar.
   
5. In a separate bowl, sift together almond flour, coconut flour, whey protein and baking powder.
   
6. Combine the wet and dry ingredients and gently fold together.
   
7. Gently spoon the batter over the pears and smooth the surface without pressing down.
   
8. Bake for 30–35 minutes until golden.
   
9. Let it cool in the tin for 10 minutes, then invert onto a serving plate. Gently peel off the baking paper.
   
10. Let it cool completely, then refrigerate for at least 2 hours before serving. Enjoy your Pear Upside Down Protein Cake!

Macros

Recipe makes 10 servings:
Calories – 108
Protein – 13g
Carbs – 9g
Fat – 7g