Upside down berry cake

I love reading food magazines…. but it also means that there are normally 3-5 new food magazines for me to leaf through each month…. this also means that they start to build up to a decent tower over time…

solution…. I spend copious amounts of time poring over each issue and then ripping out the page of a recipe that appeals to me most… and keep a pile (it really is a pile) of these 1pagers – just waiting to be “re-created”.

This particular recipe comes from the Olive Magazine (issue: April 2009)… and I loved the simplicity of it – especially since I still had quite a few additional tasks & goodies to make prior to HIM’s birthday tea…

I adapted the recipe by omitting the ground almonds & using fresh blueberries & strawberries (in hind sight – the strawberries were not as “beautiful” after baking as the magazine image had promised…so I would rather keep with raspberries & blueberries in future) – the result was a delicious light sponge cake with the tartness of the berries breaking down any overtly sweetness – making it my type of cake to turn to. (HIM however declared it ‘not sweet enough”)

Upside down Berry cake

upside down berry cake 3

200g butter
200g sugar
4 eggs
250g self-raising flour
200g mixed berries
2 Tablespoons of golden syrup

upside down berry cake 1

  • Beat the butter & sugar together
  • Add eggs one at at time, beating between each addition
  • Fold in flour
  • Add enough water to make mixture spoonable (a dash of milk was sufficient for me)
  • Place berries (patted dry) into the base of greased cake tin
  • Add the golden syrup over the berries

upside down berry cake 2

  • Spoon cake mixture on top of syrupy berries
  • Bake at 180 C for 1hr (or until done)

upside down berry cake 4

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