Brighten up your day with a slice of this eye catching raspberry upside-down cake - perfect balance of sweet and tart
Ingredients
Directions
Pre-heat oven to 180°C/160°C Fan/gas 4 and line the bottom of a square 20cm (8 inch) cake pan with a 2 layers of parchment paper.
Arrange the raspberries in a single layer on the bottom of the cake tin, set aside.
For the cake, place all of the ingredients in a large bowl then beat with an electric mixer just until combined. Pour cake batter over the top of the raspberries then smooth the surface with a spatula.
Bake until a toothpick inserted into the cake comes out clean, about 45-50 minutes.
Leave to cool in the cake tin for 10-15 minutes, then carefully turn out warm cake onto a serving plate, peel away the parchment paper.
Serve still warm with a drizzle of cream, or leave to cool and enjoy. Best stored in the fridge and will keep for up to 2 days.
Ingredients
Directions
Pre-heat oven to 180°C/160°C Fan/gas 4 and line the bottom of a square 20cm (8 inch) cake pan with a 2 layers of parchment paper.
Arrange the raspberries in a single layer on the bottom of the cake tin, set aside.
For the cake, place all of the ingredients in a large bowl then beat with an electric mixer just until combined. Pour cake batter over the top of the raspberries then smooth the surface with a spatula.
Bake until a toothpick inserted into the cake comes out clean, about 45-50 minutes.
Leave to cool in the cake tin for 10-15 minutes, then carefully turn out warm cake onto a serving plate, peel away the parchment paper.
Serve still warm with a drizzle of cream, or leave to cool and enjoy. Best stored in the fridge and will keep for up to 2 days.
