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Upside-down raspberry cake

  • 15 minutes
  • 30 minutes
  • 8
Upside-down raspberry cake

Summer berries blanketed with a light-textured, orange-scented sponge-like cake make a delicious dessert. Serve warm or cold with raspberry sauce and rose geranium-scented cream.


  • 125 grams butter, softened
  • ½ cup sugar
  • grated rind of 1 orange
  • 2 eggs, at room temperature
  • 1½ cups flour
  • 2 teaspoons baking powder
  • 2 tablespoons milk
  • 375 grams raspberries
  • 2 tablespoons icing sugar
  • Raspberry Sauce
  • 125 grams raspberries
  • juice of 1 orange
  • ¼ cup orange liqueur or extra orange juice
  • 2 tablespoons icing sugar
  • Rose Geranium-Scented Cream
  • 300 ml bottle cream
  • 4-6 fresh, well-flavoured rose-scented geranium leaves, washed
  • 2 tablespoons icing sugar


  1. Preheat the oven to 180ºC. Grease and line the base of a 23cm round cake tin with baking paper.
  2. Beat the butter, sugar and orange rind together until light and creamy. Beat in the eggs one at a time.
  3. Sift the flour and bakin powder together and fold into the reamed mixture alternately with the milk.
  4. Arrange raspberries on the bottom of the prepared tin and carefully spread the cake mixture over the fruit.
  5. Bake in the preheated oven for 25-30 minutes until well-risen and golden and a cake skewer inserted comes out clean.
  6. Leave the cake in the tin for 5 minutes before turning out on to a platter to serve. Pour some of the raspberry sauce over the cake and serve the remainder on the side along with the rose geranium-scented whipped cream.
  7. Raspberry Sauce
  8. Place the berries in a saucepan. Squeeze the juice from the orange into a measuring cup and make 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 one-third. Sieve to remove the pips. Press the mixture firmly through the sieve to get as much pulp from the raspberries as possible to make the sauce thicker.
  9. Rose Geranium-Scented Cream
  10. Warm the cream and geranium leaves in a saucepan over alow heat for 5 minutes. Do not boil. Remove from the heat and cool. Discard the geranium leaves and chill the cream. Whip the cream and sugar together with a whisk or beaters until the cream is lightly thickened but remains pourable.

Cooks Tips

- Use 2-3 drops of rosewater if you do not have rose-scented geraniums to hand, or try a few drops of orange blossom water - delicious. - If using frozen raspberries, allow them to defrost before cooking. If you do not do this, the cake batter will take forever to cook and the top will become well browned, while underneath the cake batter will be under-done.

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