I have never made an upside down cake, and inspired by last weeks Great British Bake Off I set about making this Blueberry and Elderflower Upside Cake from Scandilicious Baking by Signe Johnson.
Ingredients
Oil for greasing
400g Fresh or Frozen Blueberries
50ml Elderflower Cordial
4 Medium Free-range Eggs
250g Caster Sugar
1 tsp. Vanilla Extract
125g Refined Spelt (or plain flour) Flour
125g Ground Almonds
2 tsp. Baking Powder
1/2 tsp. Fine Sea Salt
125g Butter, melted
125g Greek Yogurt
Method
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Preheat the oven to 170C / Fan 150C / Gas Mark 3 1/2 and lightly oil a 23 cm round cake tin
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Wrap the outside of the tin in a layer of tinfoil to create a tight seal, to prevent juice leaking
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Spread the blueberries evenly over the bottom of the tin, drizzle with elderflower cordial and set aside to macerate
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Whisk the eggs, sugar and vanilla in a medium bowl for 5 – 8 minutes until pale and fluffy
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Combine the flour, ground almonds, baking powder and salt in a small bowl.
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Gradually mix the melted butter, Greek yogurt and dry ingredients into the beaten egg mixture in stages, alternating between them, until you have a smooth, thick batter
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Pour the batter over the blueberries and bake on the middle shelf of the oven for 50 – 60 minutes, or until the top looks golden and feels springy and firm to touch
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Remove from the oven and cook in the cake tin for 15 minutes before releasing from the tin
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Carefully flip the cake upside-down onto a plate so the blueberries are facing upwards, then remove the tin
I missed a bit in the greasing of the tin, so it got a wee bit stuck – still tasted great though!! This was also the first time I have baked with Spelt flour, and given that it is gluten free and there is fruit involved- this cake is practically a health food!
