Blackberry Upside-down Cake


Serves 8


for the cake mix:
125g plain flour
1 tsp baking powder
pinch of fine salt
100g ground almonds
125g unsalted butter
200g soft brown sugar
3 medium eggs
1 tsp vanilla extract
125ml whole milk
for the fruit mix:
50g unsalted butter
50g soft brown sugar
400g blackberries

you will need 26cm flame proof & oven proof pan
or similar size cake tin


Pre-heat the oven to 180°C.
Sieve the flour into a bowl along with the baking powder and salt. Add the ground almonds and mix through. In a separate bowl cream together the butter and sugar with a wooden spoon until light and fluffy. Beat in the eggs one at a time along with the vanilla extract.
Now add a little of the flour and mix in followed by half of the milk. Alternate until all the flour and milk is beaten in and combined.
For the fruit mixture, melt the butter over a medium heat. Add the brown sugar and cook, stirring for about a minute. Remove from the heat and add the blackberries in one layer.
Cram them all together as they will shrink a little when cooking. Spoon the cake mixture over the berries and spread evenly.
Bake until golden brown. Around 40-50 minutes.
Leave to cool for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a large plate.
Serve with your favourite cream.
If using a cake tin, line with greaseproof paper, add the cooked fruit mixture from the pan and follow the recipe above.