Name: Steal the show with our irresistible Berry Jam Upside-Down Cake
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8-10
Ingredients: 150g butter, softened; ¾ cup caster sugar; 2 tsp vanilla extract; 3 eggs; 1 cup Greek-style yoghurt; 1 1/3 cups self-raising flour; 1 cup (105g) almond meal; Vanilla custard, to serve; TOPPING; ¾ cup strawberry jam, warmed; 1 cup frozen raspberries; 1 cup frozen blueberries

Steal the show with our irresistible Berry Jam Upside-Down Cake

You'll be wanting more in no time.

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Serves 8-10

Prep

15M

Cook

1H 15M

Resting

20M

Total

1H 30M

Ingredients

150g butter, softened

¾ cup caster sugar

2 tsp vanilla extract

3 eggs

1 cup Greek-style yoghurt

1 1/3 cups self-raising flour

1 cup (105g) almond meal

Vanilla custard, to serve

TOPPING

¾ cup strawberry jam, warmed

1 cup frozen raspberries

1 cup frozen blueberries

Method

Step 1

Grease a 20cm round (7cm deep) cake pan. Line base and side with baking paper, extending paper 2cm above pan edges.

Step 2

TOPPING: Spread jam over base of prepared pan. Scatter over berries.

Step 3

Beat butter, sugar and vanilla in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. Add yoghurt, sifted flour and almond meal in two batches. Stir until combined. Spoon evenly over berries. Smooth over top.

Step 4

Cook in a 160°C preheated oven for about 1 hour 15 mins, or until a skewer inserted into the centre comes out clean. Stand cake in pan for 20 mins. Invert onto a serving plate.

Step 5

Serve warm with custard.

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