Upside-down berry cake

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• panda0_3

  28 March 2009

  panda0_3 rated this recipe

  

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• Destiny

  28 March 2009

  Destiny rated and commented on this recipe

  

  Luv berries..Looks very tempting and easy to make...Will try it asap...

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• debs recipes

  28 March 2009

  debs recipes commented on this recipe

  This looks lovely. Am going to give it a try tomorrow.

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• lostkat

  29 March 2009

  lostkat rated and commented on this recipe

  

  Made this today. Incredibly easy and tastes absolutely delicious. Very summery! Next time I'll use more berries though as 200g wasn't enough to completely cover the base of my cake tin. Also make sure you put a baking sheet on the bottom of the oven, as the berries seep juice everywhere. Luckily I have a teflon sheet on the bottom of mine.

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• thecakepimp

  03 April 2009

  thecakepimp commented on this recipe

  I've made this twice now, once following the recipe to the letter and a second time tweaking the process a little. I found using a solid based pan worked better (not a springform) and mine only needed 45 minutes at this temperature (it was worth checking). I also kept all the juices from the defrosted berries in the tin and added 2 tablespoons of room temperature milk to the batter (rather than water). Lovely cake and very simple.

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• thecakepimp

  03 April 2009

  thecakepimp rated this recipe

  

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• Belkey

  16 April 2009

  Belkey rated and commented on this recipe

  

  I agree that this cake does leak a bit out of a springform tin which is a shame as it would be great to keep all the juices from the berries. I wanted to serve this for pudding so added 100g white chocolate chunked and served it with the white chocolate custard recipe elsewhere on this site.

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• Colette

  20 April 2009

  Colette rated and commented on this recipe

  

  Made this cake last week and I agree the comments above. The juice of the berries leaked out of the tin leaving the berry topping dry. I made a sauce of more berries and served it with the cake to bring it back to life.

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• al's kitchen

  27 April 2009

  al's kitchen commented on this recipe

  This was divine, although mine looked considerably more, er, rustic than the picture! I thought I'd be clever and use the full pack of berries as 200g didn't look enough, so this made the bubbling of juices out of the tin quite bad, but luckily I'd taken the advice of placing a tray underneath so there was no mess. This would also be good served as a warm pudding.

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• denisebrise

  01 June 2009

  denisebrise rated and commented on this recipe

  

  Absolutely delicious! Perfect for the summer. Definitely best made in a solid base tin AND baking paper, so that the fruit doesn't stick to the bottom (which happened to me!) All was good in the end. Added 120gr of custard and some vanilla essence to the cake mix, which gave the sponge a smooth taste to contrast with the berries. Yummm!!!

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• caroline

  02 October 2009

  caroline rated and commented on this recipe

  

  easy to make, more like a pudding serve with cream or custard great

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• blossom favs

  05 May 2010

  blossom favs rated and commented on this recipe

  

  Absolutely yummy! I had a silicon cake tin which was great no leakage out of the bottom and you could just roll it out of the case and no need to line or grease! I also used slightly more berries then the recipe said to get a bit more of an even coverage of fruit too.

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• beanie_edwards

  31 May 2010

  beanie_edwards rated and commented on this recipe

  

  Didn't quite turn out how it looks on here, the berries were very dark but I did have to leave it in for an extra half hour to cook through.. Cake part was very tasty, not so keen on the berries..

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• beanie_edwards

  31 May 2010

  beanie_edwards commented on this recipe

  I meant to give it 3 stars not 2!

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• mmow

  01 July 2010

  mmow rated and commented on this recipe

  

  Made this cake yesterday very easy to do - used fresh blackcurrants from the allottment. No leakage. It took a little bit longer to cook though - at least 10 minutes. Haven't tried it yet but it does look yummy!

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• jean h-b

  01 July 2010

  jean h-b commented on this recipe

  I CANNOT BEAR GROUND ALMONDS SO USED CUSTARD POWDER INSTEAD OF IT AND IT TASTED LOVELY

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• jean h-b

  01 July 2010

  jean h-b rated and commented on this recipe

  

  FORGOT TO RATE THIS IT IS EASY A 4, AND I USED A SILICON TIN ALSO, THEY ARE GREAT

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• joycallanan

  08 September 2010

  joycallanan rated this recipe

  

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• madchef

  07 January 2011

  madchef rated and commented on this recipe

  

  Gorgeous! SILICONE bakeware is fantastic! go to QVC . I have loads. Nothing sticks EVER

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• Samsamdonteatham

  30 January 2011

  Samsamdonteatham commented on this recipe

  I have made this a few times and each time it has been delicious but the results never look like the picture despite various tweaks that I make to achieve the intended appearance of the cake. Mine always looks a bit messy... for example the berrys get pushed to the side of the cake tin, which is a bit annoying. Any suggestions to resolve this would be much appreciated because I do love the taste of the cake :-)

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Ingredients

• 200g butter
• 200g golden caster sugar
• 4 eggs
• 225g self-raising flour
• 25g ground almonds
• 200g frozen mixed berries , defrosted
• 2 tbsp golden syrup

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Difficulty and servings

Cuts into 12

Preparation and cooking times

Ready in 1 hour 15 minutes

Ingredients

• 200g butter
• 200g golden caster sugar
• 4 eggs
• 225g self-raising flour
• 25g ground almonds
• 200g frozen mixed berries , defrosted
• 2 tbsp golden syrup

Per serving

311 kcalories, protein 5.1g, carbohydrate 35.5g, fat 17.5 g, saturated fat 9.5g, fibre 1.2g, salt 0.53 g

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