Upside down berry cake

This is an impressive looking, but very easy cake to make if you’re short on time or need to make something quick for a bake sale. It uses frozen berries, rather than fresh (but this would also work with fresh berries if you have them). If you use fresh berries rather than frozen (which tend to be slightly sweeter), then use 50g more sugar in the cake to raise the sweetness level, or add 2 tbsp golden syrup to the berries before putting them in the tin. 

Upside down berry cake
Serves 12
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
279 calories
29 g
98 g
16 g
5 g
9 g
84 g
26 g
14 g
1 g
6 g
Nutrition Facts
Serving Size
84g
Servings
12
Amount Per Serving
Calories 279
Calories from Fat 144
% Daily Value *
Total Fat 16g
25%
Saturated Fat 9g
46%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 98mg
33%
Sodium 26mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
4%
Sugars 14g
Protein 5g
Vitamin A
10%
Vitamin C
11%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. butter 200g
  2. golden caster sugar 150g
  3. eggs 4
  4. self-raising flour 225g
  5. 1 tsp vanilla extract
  6. ground almonds 25g
  7. frozen mixed berries 200g, defrosted
Instructions
  1. Heat the oven to 180c/fan 160c/gas 4. Line a deep 20cm spring-form cake tin with paper and grease it. Beat the butter and sugar together until light and fluffy. Beat in the eggs and vanilla and then fold in the flour and almonds. Fold in enough water to make the mixture spoonable.
  2. Drain any excess juice off the berries and tip them into the base of the tin. 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.
Adapted from Olive Magazine
beta
calories
279
fat
16g
protein
5g
carbs
29g
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Adapted from Olive Magazine
Full As An Egg http://fullasanegg.org/