Recipes: Upside-down berry cake

Pick up a pack of frozen berries to make this easy cake. The rest of the ingredients are sure to be in your storecupboard

Ingredients

• 200g butter
• 200g golden caster sugar
• 4 eggs
• 225g self-raising flour
• 25g ground almonds
• 200g frozen mixed berries , defrosted
• 2 tbsp golden syrup

  

  1. Heat the oven to 180C/fan 160C/gas 4. Line a deep 20cm spring-form cake tin with paper and grease it. Beat the butter and sugar together until light and fluffy. Beat in the eggs and then fold in the flour and almonds. Fold in enough water to make the mixture spoonable. Drain any excess juice off the berries and tip them into the base of the tin. Add the golden syrup, then spoon the cake mixture on top.
  2. Bake for 1 hour or until the cake is cooked through. Cool the cake in the tin, turn out and remove the paper.

  Per serving

  311 kcalories, protein 5,1g, carbohydrate 35,5g, fat 17,5 g, saturated fat 9,5g, fibre 1,2g, salt 0,53 g