Monday, 9 September 2013

Blackberry upside down cake

We've been out collecting blackberries and got three full tubs last week so been making crumbles, meringues and fools.

This is a nice cake that is very quick.

  • 200g butter
  • 300g golden caster sugar
  • 4 eggs
  • 200g plain flour
  • ½ tsp baking powder
  • 2 tbsp whole milk
  • 500g blackberries
  • 1 tsp vanilla extract

  1. Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 22cm spring-form tin with baking paper.
  2. Cream the butter with 200g of the sugar until pale and fluffy. Gradually add the eggs, flour and baking powder and stir in the milk until you have a smooth batter.
  3. Line the bottom of the tin with 300g of the blackberries. 
  4. Pour the batter over and bake for 50-55 minutes until risen and golden.
  5. Take the rest of the blackberries and put in a pan with the rest of the sugar, a little vanilla and a splash of water. Bring to the boil and simmer until a little syrupy.
  6. I then sieved them so you are left with a seedless coulis.

  7. Take from the cake from the oven and leave to cool a little. 
  8. Turn onto a plate, pour over the syrup and serve warm.

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