Blackberry picking expeditions are is a sign that summer is coming to it’s crescendo, and it’s time to enjoy the fruits of the harvest. The mellow tones of freshly picked apples and blackberries herald a shift from the bright sunshine colours of summer to the warm glowing tones of autumn.
This Upside Down Apple and Blackberry Cake is the perfect platform for this explosion of taste and colour and it makes a nice change from the usual crumble. The fruit goes in first and forms a luscious, juicy, caramelised topping when the cake is inverted. The soft, sweet, spongy base is reminiscent of a french clafoutis, and provides the perfect balance with the tangy jewels on top. Serve it slightly warm with a nice dollop of creme fraiche on the side.
- 2 large eggs
- 3 cups of S.R flour
- 1 cup of honey
- ¾ cup of light olive oil
- ¾ cup of natural yoghurt
- 1 tsp vanilla essence
- pinch of salt
- Whisk together the eggs, oil, honey and yoghurt. Add the salt and vanilla and sift in the flour, gently whisking as you go to form a light cake batter.
- Line a 23cm spring form cake tin with parchment. Before you arrange the fruit, butter the parchment on the bottom of the tin and drizzle with some extra honey, then scatter the fruit evenly across the base. Pour the cake batter over the fruit.
- Bake in the oven at gas mark 5, 375 f or 190 c for 30 mins, or until the cake has risen evenly and feels firm to touch. If you're not sure, you can test with a skewer to make sure it comes out clean and not sticky.