All other upside-down cakes pale in comparison to this one, which is made using clementines. It's free of gluten, and grains, and is sweet, tangy, lemony, moist, and lovely.

Happy spooky season Do you plan to dress up and go out tonight? If so, please tell me what you're dressing up as because I always enjoy learning about new costume ideas. Halloween costume creativity is amazing, and some of these outfits make me laugh out loud.

I find it hard to believe it's almost Halloween. I had intended to compile a number of Halloween recipes, but the previous few weeks have been completely consumed by writing my ebook (in a good way). So I reasoned that I should probably just concentrate on Thanksgiving recipe ideas for now. I believed I had missed my window for Halloween.

But as soon as I noticed the enormous quantity of clementines on my kitchen counter (hello, a large bag of Cuties! ), this recipe came to mind. An upside-down clementine cake? Yes, of course! One of the reasons I adore it is because the recipe doesn't contain pumpkin or other typical fall ingredients. When you serve it, people will be amazed by how vibrant, zesty, and lemony it is.

Also, it's not nearly as challenging as it seems. Just cut up some clementines or other mandarins, like satsuma, and lay them in the bottom of a springform pan. Don't use oranges because their skin is too thick and tart. While the cake bakes, the clementines simmer in a syrupy liquid in the bottom of the pan, softening the skins and making them delicious and simple to slice when serving.

INGREDIENTS

2 cups almond flour
¼ cup tapioca flour
¼ cup coconut flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 eggs
6 clementines, juiced (approx ½ cup juice)
½ cup honey
½ cup unsweetened applesauce
1 teaspoon vanilla

TOPPINGS

8 clementines, thinly sliced
2 tablespoon butter or ghee
2 tablespoon honey
1 teaspoon lemon juice

INSTRUCTIONS

.The oven should be preheated to 350 degrees.
For a 9-inch round springform pan, cut a piece of parchment paper to fit the bottom of the pan. Place the parchment paper inside the springform pan after lightly greasing and flouring (with arrowroot or tapioca flour) the entire interior.

For the topping, slice the clementines very thinly with a mandoline or knife and set aside.

In a sizable mixing bowl, stir together all of the dry ingredients.
All wet components should be combined in a different bowl and blended with a hand blender for one minute at medium speed.
After combining the dry components for one minute, add the wet ingredients.
Butter, honey, and lemon juice for the topping are heated in a small pot over medium heat while being stirred to dissolve the honey. When it is simmering, turn off the heat.
Fill the springform pan's bottom with the topping mixture. Distribute it evenly over the bottom.
Starting in the center and moving outward, arrange the clementine slices in the springform pan. Place each slice about halfway apart.
In the oven for 30-35 minutes, or until a toothpick comes out clean, pour the batter into the springform pan.
Give the cake 15 minutes to cool. Serve after removing from the springform pan.

The cake employs three distinct flours—almond flour, tapioca flour, and coconut flour—to get the ideal texture while being free of gluten and grains. And, like most grain-free cakes, it has a consistency more akin to pound cake. It is perhaps because of the citrus flavor, which is also baked into the cake batter, that it yet manages to seem light. Oh yes!

I used to bake a lot before I was diagnosed with celiac disease; in fact, everyone told me I should have started a bakery! and I attempted to reproduce many of my old sweets for a while, typically with disastrous failure. I don't bake as much these days, not because I'm against dessert or anything, but rather because I try to concentrate on nutrient-dense foods the majority of the time. But if I do bake or prepare a dessert, please know that the recipe is quite doable (and you might not be able to stop at one serving!).