Upside-down raspberry cake

Fairlady
8 servings
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Fruit

By Food24 November 03 2009
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Ingredients (8)

60.00 ml sugar
750.00 ml mixed berries — fresh or frozen
BATTER
125.00 ml butter
190.00 ml sugar
3.00 eggs — large
10.00 ml almond essence
375.00 ml flour — cake
5.00 ml Baking powder
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Method:

Preheat oven to 180 ºC. Place sugar in a greased 20 cm diameter cake pan, and spread berries over it.
BATTER: Cream butter until light and fluffy. Add sugar and beat well for 3 minutes, or until well mixed.
Add eggs, one at a time, beating well after each addition.
Stir in almond essence, then lightly fold in flour and baking powder.
Pour batter over raspberries and bake for 25 minutes, or until a skewer inserted in centre comes out clean.
Remove from oven and cool on a wire rack. Run a knife around edge of cake to loosen it, then invert a serving plate over cake pan and turn pan upside down. Shake cake loose carefully.



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