Upside-down berry cake

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• Dizzy Bec

  17 February 2011

  Dizzy Bec rated and commented on this recipe

  

  Love this, its the hubby fave as he feels like he is getting one of his five a day in a cake form! I have used a silicone sqaure cake thingy to make this and it worked fine, just make sure its deep enough!

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• Lucas_Tiridath

  06 April 2011

  Lucas_Tiridath rated and commented on this recipe

  

  First off, the end product from this recipe is great and I would highly recommend it as a summer cake. However I had a few issues with the instructions. As has already been commented, the number of berries seems to be a huge under-estimate. I used nearly double this (400g) and if I were to cook it again, I would still add more. I would serious look at 5-600g of berries. And my cake tin was slightly narrower than the diameter suggested. Further, if you're an inexperienced cook like me, then have something on hand to explain the terms used as there is no explanation given in the instructions themselves. What exactly does "spoonable" mean? Also don't take the 15 minute preparation time for the cake at face value if you're having to works from the instructions. It took me much longer than this. Anyhow the recipe still works great and the product is well worth the effort.

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• floura

  08 August 2011

  floura rated and commented on this recipe

  

  really tasty and looks great to. I used a loaf tin instead and added milk rather than water , still turned out fab.

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• Vesna

  27 September 2011

  Vesna rated and commented on this recipe

  

  Made the cake for the Country Markets tea & cake stalle. It was gone in seconds! Didn�t put any almonds. I separated the eggs and beat the egg whites separately and put them in last. Makes the cake very light. It said to drain the juice off the berries. I didn�t no what to do with the remaining juice,so I put it in the cake mixture instead of water. What a colour!!! I didn�t have a deep spring-form cake tin, so I used Bundt cake form. Very happy with the cake. Next time I�ll put more fruit!

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• Lydiat.

  03 November 2011

  Lydiat. rated and commented on this recipe

  

  I made this cake to use up some berries I had in the freezer. It worked really well, but took an extra 40 mins to cook. Will def make it again1

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• Mia

  14 January 2012

  Mia rated and commented on this recipe

  

  A truly fantastic cake. Turned out just like the picture and tasted brilliant! I didn't measure the berries - I just covered the base of the tin. I also lined the tin to stop leakage. YUM!

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• Kate

  06 March 2012

  Kate rated and commented on this recipe

  

  have made this cake multiple times now and its still a favourite among my friends. did not have a problem with leakage due to using a loaf tin instead which turned out perfect. would recommend drying the fruit out a bit though beforehand as sometimes if they are too juicy they make the cake a bit soggy. other than that I love it.

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• daniellamas

  25 March 2012

  daniellamas rated and commented on this recipe

  

  This recipe is practically foolproof! As long as you follow the recipe (at least roughly) it should turn out impressively well. I didn't have any golden syrup so I left it out. I used normal caster sugar and a normal tin (i.e. not a spring-form) and so the juices stayed in the cake to give it a wonderful tangy flavour although it did mean that after an hour when I discovered it was nowhere near cooked I had to turn it up to gas mark 5 and cook it for another half hour. I made it for Mother's day and now I want to bake a cake every week!!

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• barbara

  21 May 2012

  barbara rated and commented on this recipe

  

  I made this with approx 300 gram fruit but only half the cake mix because I didn't have a deep enough tin, it was gorgeous. I would make it again, but I might use the pineapple upside down cake mix with the berries instead. I agree with the above comment that "spoonable" is not clear at all.

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• lindamc

  11 July 2012

  lindamc rated and commented on this recipe

  

  makes an amazingly moist cake, everyone loved it. Mine turned out a bit more homemade looking than the slices in the picture- think draining the fruit should help with that.

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• LaurieLee

  23 August 2012

  LaurieLee rated and commented on this recipe

  

  I made this cake a couple of months ago as I'd picked up some fruit for cheap in the supermarket and wasn't sure what to do with it. I used a solid cake tin so I didn't lose any juice and I was so pleased with the result. This cake was moist and flavoursome, and cut into slices, I took it up Mt Snowdon which I walked with my friends, and the cake was the perfect sugary pick me up for when we got to the top! Absolutely delicious.

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• Harries Misc

  24 October 2012

  Harries Misc rated and commented on this recipe

  

  Lovely cake very easy to make. Perfect for a summer BBQ!

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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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