Natural Born Feeder

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder

Spiced Cranberry & Orange Upside Down Cake

Spiced Cranberry & Orange Upside Down Cake
Spiced Cranberry & Orange Upside Down Cake

This might be a festive dessert to add to the Christmas dinner menu.This simple one mix wonder is delicious and incorporates all the festive flavours you need. This Paleo and gluten free treat taste just like a light sponge and won’t tip you over the edge after a towering Christmas dinner.


Spiced Cranberry & Orange Upside Down Cake



  • 250g almond ground
  • Zest from 2 oranges
  • Juice from half an orange
  • 4 tbsp honey
  • 4 eggs
  • tbsp baking powder
  • tbsp mixed spice



  • 2 handfuls fresh cranberries
  • 3 tbsp coconut sugar/granulated sweetener of choice/powdered stevia
  • 2 tbsp coconut oil



  • 2 cups of cranberries
  • 1/4 cup water
  • 2 tbsp honey


  1. Preheat the Oven
  2. In a food processor mix the coconut oil and the coconut sugar into a smooth paste.
  3. Slice some of the cranberries in half and leave the rest whole. Stir into your coconut & sugar paste.
  4. Spread this mixtures on the bottom of a LINED round baking tin.Grease the side with a little coconut oil.
  5. Add all other ingredients into a mixing bowl and blend into a smooth batter.
  6. Pour into your lined baking tin.
  7. Bake for 50 minutes.Cover with tinfoil if the top is getting a little too browned.Check with a skewer if baked through.
  8. Let sit aside for at least an hour before removing from the tin and peeling gently off the baking paper.
  9. For the topping sauce, Place the cranberries and water in a microwavable bowl and microwave for 2-2.30 minutes until the cranberries burst and are easy to mash using a fork (some will still be whole that’s OK), add in the honey and stir well.

* best served a little warm with my whipped coconut cream.



  • 1 can refrigerated coconut milk
  • 1 lime
  • 1 fresh vanilla pod
  • 1 tbsp honey


  1. Remove the hardened coconut cream from the can, discard the watery part.
  2. Add in the zest of a lime along with fresh vanilla seeds and the honey.
  3. Whisk the coconut as you would cream until slightly stiff.

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