Raspberry And Almond Upside Down Cake | Donna Hay

Name: Raspberry And Almond Upside Down Cake | Donna Hay
Ingredients: 1kg frozen raspberries, thawed on absorbent paper; 1¾ cups (385g) caster (superfine) sugar; 190g unsalted butter, softened; 2 teaspoons finely grated lemon zest; 1 vanilla bean, split and seeds scraped; 3 eggs; 2 cups (300g) plain (all-purpose) flour, sifted; 1½ teaspoons baking powder, sifted; ½ teaspoons bicarbonate of (baking) soda, sifted; ½ cup (60g) almond meal (ground almonds); 1 cup (250ml) buttermilk

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Ingredients

1kg frozen raspberries, thawed on absorbent paper
1¾ cups (385g) caster (superfine) sugar
190g unsalted butter, softened
2 teaspoons finely grated lemon zest
1 vanilla bean, split and seeds scraped
3 eggs
2 cups (300g) plain (all-purpose) flour, sifted
1½ teaspoons baking powder, sifted
½ teaspoons bicarbonate of (baking) soda, sifted
½ cup (60g) almond meal (ground almonds)
1 cup (250ml) buttermilk

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