• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Upside down raspberry cake

Upside down raspberry cake
( SERVES 8 )

Allyson Gofton

Publication: Listener

Listener

Ratings: No ratings yet

Upside down raspberry cake

No ratings yet

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.

Ingredients

125 g Butter, softened
½ cup Sugar
1 Orange, grated rind
2 Eggs, room temperature
1½ cups Flour
2 tsp Baking powder
2 Tbsp Milk
375 g Raspberries, fresh or thawed

Raspberry sauce

125 g Raspberries
1 Orange, juice
¼ cup Orange liqueur, or extra orange juice
2 Tbsp Icing sugar

Rose geranium scented cream

300 ml Cream
6 Fresh rose-scented geranium leaves, (pelargonium graveolens) or use 2-3 drops of rosewater
2 Tbsp Icing sugar

Directions

To prepare Upside down raspberry cake:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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:

  1. 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.
Your rating?
comment

https://www.eatwell.co.nz/recipe/6415/Upside-down-raspberry-cake/

Collections you may like

Guilt-free desserts

Guilt-free desserts

Valentine's Day dessert

Valentine's Day dessert

Chocolate cake recipes

Chocolate cake recipes

Steamed puddings

Steamed puddings

Stories you may like

How to make Italian meringue

How to make Italian meringue

Peter Gordon
4 Bites: Three desserts from one basic butter cake batter

4 Bites: Three desserts from one basic butter cake batter

Warren Elwin
Gratin: The upper crust

Gratin: The upper crust

Ray McVinnie
Sponsored Great Beef. Fresh Inspiration.

Great Beef. Fresh Inspiration.

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • Eskimo lolly cake

    Eskimo lolly cake

  • Quick apricot chicken casserole

    Quick apricot chicken casserole

  • Apple sponge

    Apple sponge

  • Luscious lemon cheesecake

    Luscious lemon cheesecake

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Easy raspberry and almond brulee

    Easy raspberry and almond brulee

  • One pot chocolate and raspberry cupcakes

    One pot chocolate and raspberry cupcakes

  • Little angel food cakes with raspberry sauce

    Little angel food cakes with raspberry sauce

  • Duck breast salad with jersey bennes, raspberries and a cabernet reduction

    Duck breast salad with jersey bennes, raspberries and a cabernet reduction

  • Raspberries and cream shortcakes

    Raspberries and cream shortcakes

  • Berry jelly terrine

    Berry jelly terrine

  • Raspberry cranberry jellies

    Raspberry cranberry jellies

  • Frozen raspberry cheesecake

    Frozen raspberry cheesecake

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top