Upside-down berry cake
Cuts into 12
Easy
Total time:
Berries become sweeter once frozen - meaning more fruity juice for a delicious looking cake. Frozen berries such as raspberries, blackberries and blackcurrants are great to keep in the freezer for impromptu puddings. Why not add them to this rich, fluffy almond cake to make it even more luxurious
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- 200g butter
- 200g golden caster sugar
- 4 eggs
- 225g self-raising flour
- 25g ground almonds
- 200g frozen mixed berriesdefrosted
- 2 tbsp golden syrup
Nutrition: per serving
- kcal311
- fat17.5g
- carbs35g
- fibre1.2g
- protein5.1g
- salt0.53g
Method
step 1
Heat the oven to 180c/fan 160c/gas 4. Line a deep 20cm springform cake tin with paper and grease it. Beat the butter and sugar together until light and fluffy. Beat in the eggs and then fold in the flour and almonds. Fold in enough water to make the mixture spoonable.
step 2
Drain any excess juice off the berries and tip them into the base of the tin. Add the golden syrup, then spoon the cake mixture on top. Bake for 1 hour or until the cake is cooked through. Cool the cake in the tin, turn out and remove the paper.
