Blackberry and Lemon Upside-down Cake Recipe
This blackberry upside-down cake recipe is tasty and easy on the eye too. Sweet, sharp blackberries are matched with a light and fluffy lemon flavoured sponge.
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Cooking tools:
- Cake pan
- Oven
- Kitchen scale
- Mixing bowl
- Hand mixer
- Whisk
- Spatula
- Wooden spoon
- Measuring cup
- Microplane
- Parchment paper
- Cooling rack
- Serving platter
Ingredients
- 175g of unsalted butter, softened
- 175g of caster sugar
- 3 Freshlay Farms Golden Yolker® eggs, room temperature
- 115g of Doves Farm Organic Self Raising White Flour , sifted
- 1/2 tsp Doves Farm Baking Powder
- 75g of ground almonds
- 2 lemons, zested
- 250g of blackberries
- crème fraiche, to serve
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