So browsing through found this and thought I would take it out for a spin.
Strawberry upside down cake
Ingredients:
- 225g softened butter (I use salted as like a pinch of salt in my cake just removes the need to add it)
- 225g caster sugar
- 4 large eggs
- 2x orange zested and juiced
- 2xVanilla pod (I used vanilla essence 2x tsp, cba with vanilla pods tbh)
- 150 g golden syrup (have this in the cupboard but have to hide it from the sugar fiend)
- 225g self raising flour
- Preheat the oven to 180/fan 160. Grease a 9" cake tin and line with baking paper
- For the syrup, gently heat the syrup, vanilla, 1x orange zest ans 1-2 tbsp of the juice. Pour 2/3 of the liquid into the base of the tin, and set the remaining syrup aside for later.
- Arrange or do what I did scatter! the strawberries in the base of the tin.
- In a mixing bowl whisk the butter till soft and fluffy, then add the sugar, mixing till combined and fluffier, add the eggs one at a time, ensuring each is combined prior to adding the next, fold in 1x the orange Zest and 1-2 tbsp of juice, vanilla, then fold in the flour.
- Spoon mixture over the strawberries. Bake for 45 mins, or until the skewer thing system works, you know where the inserted skewer comes out clean.
- Remove from the oven and leave to cool foe 10 mins, then turn onto a serving plate, pour the reserved liquid over the cake.
- make pretty (if you can be faffed) with fresh strawberries and orange zest.
Serve with cream or ice cream - we chose cream xxxx
