Blackberry and lemon upside-down cake
by
This gorgeous blackberry upside-down cake recipe is the perfect summer treat. Sweet and tart blackberries sit atop a fluffy lemon flavoured sponge – serve with a dollop of crème fraîche and a cup of tea.
Ingredients
- 175g of unsalted butter , softened
- 175g of caster sugar
- 3 large eggs , room temperature
- 115g of Doves Farm Organic Self Raising White Flour , sifted
- 1/2 tsp Doves Farm Baking Powder
- 75g of ground almonds
- 2 lemons , zested
- 250g of blackberries
- créme fraiche, to serve
Equipment
- 20cm springform cake tin
- Food mixer
Method
1
Start by preheating your oven to 180ºC and and greasing a 20cm springform cake tin
2
Using a food mixer or electric whisk, beat together the butter and sugar until pale and fluffy. Then one by one, beat in the eggs
3
Fold in the flour, baking powder, almonds and lemon zest. Mix to combine but don’t over work
4
Place the blackberries in the bottom of the springform tin and squeeze over half a lemon. Lightly crush the berries then pour over the cake batter and smooth out using a spatula
5
Bake for 45–50 minutes, until cake is springy to the touch and golden brown
6
Serve warm from the oven or at room temperature with crème fraîche on the side
Discover more:
Go to Comments
Blackberry and lemon upside-down cake
