A summery update on the usual pineapple upside down cake, this cake was made dairy and gluten free for a special person’s birthday, although of course it works just as well with butter and plain flour! I underestimated the amount of fruit i’d need as well, so i’ve updated the recipe accordingly!
Upside down goodness
- For the topping:
- 100g softened butter
- 100g light soft brown sugar
- 2 punnets fresh raspberries
- For the cake:
- 150g softened butter (or margarine for dairy free)
- 150g golden caster sugar
- 150g plain flour (if using gluten free, please add 1 tsp xanthan gum)
- 1.5 tsp baking powder
- Squirt of golden syrup
- 1 tsp vanilla bean paste
- 3 eggs
- Heat oven to 160oC. Grease and line tin with parchment paper.
- For the topping, beat the butter and sugar together until creamy. Spread over the base of the tin and up the sides.
- Scatter raspberries on top.
- Sift in flour, xanthan gum if using and baking powder, and add in rest of cake ingredients.
- Mix together by hand or electric whisk until all ingredients are combined.
- Spoon the mixture on top of the raspberries and smooth out so it’s level.
- Bake for approx 45 mins. Leave to stand for 5-10 mins, turn out onto plate and serve!
Recipe adapted from BBC Good Food
Perfect for a spring or summer afternoon tea party!
Spring has sprung! Well… spring is sorta, almost here… in short sporadic bursts of sunshine! And to celebrate spring, you NEED this lemon-y slice of heaven! Believe it or not, this cake gets better the LONGER you leave it, so dont worry and make this a day or two before you need it! It’s also dairy free, and so simple you’re going to laugh right in my face!
You’ll have to excuse the terrible photo – I made this one in my mum’s cheapy horrible oven and I can reassure you that it doesn’t usually crack like this!
- Zest of 2 unwaxed lemons
- Juice of 2 lemons
- 4 eggs
- 175g caster sugar
- 1/2 cup olive oil
- 130g plain flour
- 1/2 tsp baking powder
- Sprinkle of salt
- For the topping:
- 150g caster sugar
- Juice of 1 lemon
- A cake pan (I used a 10 inch spring pan) and parchment paper to cover the bottom of the pan for best results.
- Measure out the flour, salt and baking powder into a medium sized bowl and mix with a fork.
- Zest your citrus fruit over the flour mixture (more is better!) and mix it in.
- Juice the fruits
- Smear butter or oil on the inside of the baking pan, and line the bottom with parchment paper.
- Whisk the four eggs with the sugar for a couple minutes until pale and frothy
- Add in the olive oil while whisking
- Add in the citrus juice while whisking
- Pour into the flour mixture and mix well, with either a wooden spoon or whisk
- Pour the batter into your pan, and pop it into the oven
- Bake at 180oC for 35-45 mins or so until cooked all the way through
- When cake is done, mix together sugar and juice for topping and pour over cake whilst hot
- Let it cool completely in pan!
Serve at the end of a roast dinner and you’re in for a winner!