A light and tender almond cake topped with a layer of jewel coloured raspberries. So pretty and delicious, perfect with a cup of tea.
How was your weekend? I hope you had a lovely time relaxing, eating, napping, and enjoying all those other wonderful things reserved for Sunday afternoons.
This past weekend was a busy and exciting one for me. I went up to the National Wedding Show at London’s Olympia with my Mum and friend Chantal. It was my first real taste of wedding madness, (think make shift changing rooms with clothes strewn everywhere full of brides getting naked and being trussed into rumpled dresses) but it was good fun. We enjoyed many tiny cake tasters, shot sized cocktail samples, and a taste of a really thick and delicious chocolate baileys. After collecting more fliers and brouchers than we could sensibly carry, we took ourselves off for a rather more civilised afternoon tea at the Landmark hotel.
It was absolutely gorgeous. We sat in the winter garden, under palms and a beautiful glass roof. A pianist played throughout the afternoon, and we tucked into delicious sandwiches and cakes. The waiters and waitresses kept refilling our plates and tea pots until we were almost fit to burst.
Sunday rounded off the weekend beautifully with dim sum in China town. As we ate the Lion dancers came around to bring luck in the new year. The restaurant hung a lettuce in the door way, and the lions came right into the restaurant to dance. We put down our chop sticks to watch as the lion’s red fringed heads swung up and down to the beat, and the red trousers of the men within them stamped in time. The dancing and drumming was very impressive, although one little diner found it all too much and hid himself away under the table!
This cake may not quite be fit to grace the tables at the landmark, but it would be a perfect treat with your mid-afternoon weekday cuppa. I first saw the idea of a raspberry upside down cake here during a Pinterest procrastination session. It was so pretty I had to try the technique out myself.
It turns out upside down cakes are for more than just pineapples. Raspberries work so well cooked in an upside down cake. They create a thick layer of jewel coloured berries turned out to sit invitingly at the top of the cake.
The raspberry layer makes the cake look impressive, but its actually really easy to throw together. Its light, with a sharp tart flavour from the raspberries. The cake batter can be made in minutes. Its made with almonds and sour cream making it deliciously moist and tender. A few spoonfuls of chambord give a raspberry under-note. Finish the cake off with a handful of flaked almonds, and serve with a cup of tea.
Ps – Don’t forget my giveaway is open for entries until Saturday. Have a look here for your chance to win a bundle of baking goodies.
– pack the raspberries as tightly into the bottom of the tin as you can. You want to make sure that there are no spaces where cake batter could leak through.
– i’ve used chambord, a raspberry liquor, in my cake batter, feel free to omit this if you’d prefer.
- 113g unsalted butter, softened to room temperature
- 55g light soft brown sugar
- 55g caster sugar
- 1 teaspoon vanilla extract
- 100g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 large eggs
- 100g ground almonds
- 2 teaspoons chambord, optional
- 2 tablespoons sour cream
- 150 - 200g fresh raspberries
- 1 tablespoon flaked almonds, to decorate
- Preheat the oven to 180C/ 160C fan/ 350F.
- Grease and line the bottom and sides of a loose bottomed 5 inch cake tin. Pack the raspberries as tightly as you can into the bottom of the tin. You are looking for one even layer of raspberries, you may not need them all. Reserve any others to serve with the cake.
- Cream together the butter, brown sugar, caster sugar, and vanilla extract.
- In a separate bowl, sift together the flour with the baking powder and bicarbonate of soda.
- Add half this flour mixture into the creamed butter and sugar, along with one of the eggs. Beat to combine. Repeat with the remaining flour and egg.
- Stir through the ground almonds, followed by the chambord (if using), and the sour cream.
- Pour the cake batter into the tin over the prepared raspberries.
- Put into your warmed oven and bake for about 50 minutes, or until the cake is risen and firm, and an inserted skewer comes out clean.
- Cool in the tin, then carefully turn out onto a wire rack. Place upside down onto a plate and sprinkle with flaked almonds.