Upside-down cherry cake
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Serves 8-10
Skip to ingredients
- 250g buttersoftened
- 50g cherry jam
- 500g cherriespitted
- 250g golden caster sugar
- 4 medium eggs
- 200g plain flour
- 1 tsp baking powder
- 100g ground almonds
- 1-2 tsp rose water
- 1 lemonplus 1 tbsp juice
- 2 tbsp milk
- to serve milk
Nutrition: per serving
- kcal490
- fat28.3g
- saturates14.1g
- carbs50.3g
- sugars34.6g
- fibre1.5g
- protein7.8g
- salt0.7g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Spread 50g of the softened butter over the base of a 20cm springform cake tin, then spread the jam on top. Arrange the cherries in a single layer so they’re tightly packed.
step 2
For the batter, put the remaining 200g of butter in a big mixing bowl with the sugar and beat with an electric whisk until pale and fluffy. Beat in the eggs, one at a time, then tip in the flour, baking powder, almonds, rose water, lemon zest and juice, and milk. Stir until smooth, then gently spoon over the cherries. Bake for 1 hour or until a skewer poked into the centre comes out clean.
step 3
Let the cake cool for 15 minutes in the tin, then sit a serving plate on top and invert to turn out the cake. Eat warm or cold, cut into wedges and served with clotted cream or crème fraîche.
