Blackberry Upside Down Cake
2 1/2 cups fresh blackberries
1 1/2 cup rice flour
1 cup tapioca flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon sea salt
3 eggs (2 egg yolks and 3 egg whites)
1/3 cup canola oil
1/2 cup plus 2 tablespoons Grade B maple syrup
1 1/2 teaspoon real vanilla extract
1 cup milk
Preheat oven to 375°F.
Line the bottom of an oiled 8×2-inch round cake pan with 2 rounds of parchment paper. Dust the pan with one tablespoon of the rice flour, knocking out excess. Place blackberries in 1 layer on the bottom of the pan and drizzle with 2 tablespoon of the maple syrup.
Sift together remaining flours, baking soda, baking powder and salt and set aside. Separate eggs. In a medium mixing bowl, beat egg yolks until light yellow then combine with oil, remaining syrup and vanilla extract. Alternately add egg mixture and milk to flour mixture, blending after each addition. Beat egg whites until stiff peaks form and gently fold them into the batter.
Spoon batter evenly over berries, smoothing the top, and bake in middle of oven until top is golden and knife inserted in the center of cake is clean when removed, about 30—35 minutes. Let cool for 5 minutes, run a knife around edge of pan, then invert onto a large platter or cake plate. Peel off parchment and serve warm with ice cream or an alternative.
Per Serving:420 calories (110 from fat), 12g total fat, 1.5g saturated fat, 60mg cholesterol, 240mg sodium, 76g carbohydrate (3g dietary fiber, 22g sugar), 6g protein