Recipe

Blackberry Upside-down Cake Recipe

	Birgitta / All my dishes 1 year, 3 months ago A quick and easy cake to make. Simple yet juicy. Use blackberries, plums, raspberries, or blueberries. Serve with yoghurt, creme fraiche or ice-cream. Prep:10m Cook:50m Servings:8	Birgitta
	blackberries cake easy

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Ingredients

50g butter

115g caster sugar

350g blackberries

Cake:

150g butter

200g caster sugar

3 large eggs

150g self-raising flour

25g ground almonds

1 tbsp Cointreau or similar liqueur

Directions

Heat the oven to 180C.

Heat 50g butter and 115g sugar in a small pan over low heat, stirring well until melted. Simmer gently for 3 or 4 mins, stirring, until coffee-coloured, then pour into a greased 23cm (10in) round cake tin, to coat the bottom. Arrange the berries in a single layer on the caramel.

To make the cake, cream the butter and sugar until pale and creamy. Beat in the eggs, one at a time. Sift the flour, and fold into the batter. Fold in the almonds and liqueur.

Spoon the batter over the fruit, smooth the top, and bake for 50 mins or until cooked through.

Cool for 10 mins, then run a knife around the edge, carefully turn out, and cool before serving.

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