Gooseberry Upside Down Cake
A gooseberry upside down cake takes sharp, seasonal fruit and sets it against a buttery caramel base, then covers it with a simple sponge that bakes in under an hour.
Equipment
23cm round cake tin
Ingredients
- 200 g Butter (or margarine)
- 200 g Light Brown Sugar (plus extra for base of tin)
- 250 g Gooseberries (Fresh or frozen)
- 4 Eggs
- 2 tsp Vanilla Extract
- 225 g Self-Raising Flour (or plain with 2 tsp baking powder)
- 2 tsp Ground Cinnamon
- 50 ml Milk
Instructions
- Preheat the oven to 180℃/160℃ Fan/Gas 4/350℉. Grease and base line a 23cm round cake tin with baking paper. Sprinkle sugar all over the base of the tin. Arrange the gooseberries over the base of the tin making sure there are no gaps.
- Beat the butter and sugar together until light and fluffy then add the eggs one at a time (beating well after each egg). Stir in the vanilla extract.
- Fold in the flour and cinnamon powder then mix in the milk until fully combined. Pour over the goosberries and level out with a spatula.
- Bake in the oven for 45 - 50 minutes or until a inserted skewer comes out clean. Leave to cool in the tin for 10 minutes.
- Place a serving plate on top of the tin then turn upside down, lifting away from the tin, then peel away the baking paper. Serve with custard, cream or creme fraiche.
- Best served on the day it's made but will keep for up to 3 days in the fridge. It's also freezable for up to 2 months.
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Calories: 345kcalCarbohydrates: 40gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 109mgSodium: 162mgPotassium: 89mgFiber: 1gSugar: 20gVitamin A: 785IUVitamin C: 3mgCalcium: 47mgIron: 1mg
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