FoodCoop Recipes
Upside Down Cherry Cake
Get together, put the kettle on and share a slice of cake
Cook
90 minutes
Serves
12
Ingredients
250g caster sugar
450g Co-op fresh British cherries, destoned and halved
1 tsp vanilla extract
1 tsp almond extract
200g Co-op unsalted butter, softened, plus extra for greasing
4 Co-op British free-range eggs
150g pack Co-op ground almonds
150g Co-op self-raising flour
Half tsp Co-op baking powder
2 tbsp Co-op flaked almonds, toasted
300ml tub Co-op reduced-fat crème fraîche, to serve
Method
Heat 50g of the sugar with 3 tbsp water in a large frying pan
When the sugar has dissolved, add the cherries and half tsp each of the extracts
Bring to the boil and simmer for 3-4 mins, stirring occasionally, until the cherries are soft but still hold their shape
Tip into a sieve over a bowl to strain
Return the liquid to the pan and bubble for 2-3 mins, until syrupy
Leave to cool
Preheat the oven to 180°C/fan 160°C/Gas 4
Grease a 23cm springform cake tin and line with greaseproof paper
Beat the butter and remaining sugar together until pale and fluffy
Whisk in 3 of the eggs one at a time, beating well after each addition
Add half the ground almonds, 1 tbsp of the flour, the baking powder and the remaining extracts along with the last egg
Finally, fold in the remaining almonds and flour
Spread the cherries across the base of the tin and drizzle with 1 tbsp of the syrup
Spoon the cake mixture on top and level off
Bake in the oven for about an hour, until risen, golden and a skewer inserted into the middle comes out clean
Cool in the tin for at least 30 mins, then invert onto a plate
Drizzle with the remaining syrup, top with the toasted nuts, then serve with the crème fraîche
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1778kJ / 427kcal (21%) | 27.9g | 12.2g | 25.8g | 0.28g |
High · 40% | High · 61% | Medium · 40% | Low · 40% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 35g.
