Upside down raspberry cake
( SERVES 8 )
Summer berries blanketed with a light-textured, orange-scented butter sponge-like cake make a delicious dessert. Serve warm or cold with raspberry sauce and rose geranium-scented cream.
|125 g||Butter, softened|
|1||Orange, grated rind|
|2||Eggs, room temperature|
|2 tsp||Baking powder|
|375 g||Raspberries, fresh or thawed|
Rose geranium scented cream
To prepare Upside down raspberry cake:
- Preheat the oven to 180C. Grease and line the base of a 23cm round cake tin with baking paper. Beat the softened butter, sugar and rind of 1 orange until light and creamy. Beat in the room temperature eggs one at a time. Sift the flour and baking powder, then fold into the creamed mixture alternately with the milk.
- Arrange the raspberries in the prepared tin and carefully spread the mixture over the top. Bake in the preheated oven for 25-30 minutes until well risen and golden and a skewer inserted into the cake comes out clean.
- Cool the cake in the tin for 5 minutes before turning out onto a platter. Pour some raspberry sauce over the cake and serve the rest as an accompaniment along with the rose cream.
To prepare Raspberry sauce:
- To make the sauce, place the berries in a saucepan. Put the orange juice (from the orange) into a measuring cup and make it up to ½ cup with orange liqueur or extra orange juice.
- Stir the juice and icing sugar into the raspberries and simmer until reduced by about a third. Sieve to remove any pips. Press the mixture firmly through the sieve to get as much pulp as possible to make the sauce thicker.
To prepare Rose Geranium-Scented Cream:
- To make the rose cream, warm the cream and leaves in a saucepan over a low heat for 5 minutes. Do not boil. Remove from the heat and cool. Discard the leaves and chill the cream. Whip the cream and icing sugar together until the cream is lightly thickened but still pourable.