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Upside-Down Berry Cake
Dessert

Upside-Down Berry Cake

1 h 15 minServes 10Nutri-Score D€
from @_damlahome1 import0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • eggs (at room temperature)Dairy4 pieces
  • sugarPantry200 g
  • milkDairy240 ml
  • oil (neutral flavoured)Pantry240 ml
  • flourGrains300 g
  • vanilla powderPantry5 g
  • baking powderPantry10 g
  • frozen mixed berries (kept frozen)Produce300 g
  • lemon zest (zest of one lemon)Produce1 piece
  • lemon juice (juice of half a lemon)Produce15 ml
  • sugar (for the tin)Pantry40 g
  • icing sugar (for dusting, optional)Pantry10 g

per serving

Nutrition

272kcal

Carbs
34 g
Proteins
5 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Mixing bowl
  • Whisk
  • Cake pan
  • Grater

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 180 °C.
    Step 1

  2. Beat eggs and sugar

    • Beat the eggs with the sugar until pale and fluffy.
    Step 2

  3. Add the wet ingredients

    • Pour in the milk and oil.
    • Add the lemon zest and lemon juice and mix well.
    Step 3

  4. Add the dry ingredients

    • Add the flour, vanilla powder and baking powder.
    • Mix until just combined into a smooth batter.
    Step 4

  5. Prepare the tin

    • Spread the frozen berries in the round baking tin.
    • Sprinkle the sugar over the berries.
    Step 5

  6. Pour the batter

    • Pour the batter over the berries, making sure it covers them completely.
    Step 6

  7. Bake

    • Bake for 50–55 minutes, until golden and a skewer comes out clean.
    Step 7

  8. Cool and finish

    • Let the cake cool in the tin, then turn it out upside down.
    • Dust with icing sugar if you like.
    Step 8
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