This Raspberry Upside-down Cake is gluten free AND dairy free, but we bet you can't tell! Makes 1 large 23CM (9in) cake
For the dry ingredients:
- 480g (17oz) ground almonds
- 2½ tsp GF baking powder
- ½ tsp ground nutmeg
- a pinch of salt
For the wet ingredients
- 235ml (8fl oz) sunflower oil 3 free-range eggs 235ml (8fl oz) honey grated zest of 1 orange For the fruity bit 520g (18oz) frozen raspberries or a mix with blackberries 110ml (3¾fl oz) honey
- I really like when the raspberries hold their shape in this recipe, so I’m really careful when I defrost them. You don’t want to throw frozen raspberries into the mix or the batter around them won’t bake right!
- Preheat the oven to 180°C/Gas Mark 4.
- Pour a few inches of boiling water in a pan, pop it on the hob over a medium-high heat and cover with a large metal sieve. Pop the frozen raspberries into the sieve. The steam from the water will defrost them gently and the raspberry juice that ends up in the water can be simmered down with honey later to make a fruit syrup. Meanwhile, make the cake mix. Add all the dry ingredients to a bowl and mix.
- Add all the wet ingredients to a big bowl and whisk thoroughly.
- Add the dry to the wet and mix until you have a thick but runny batter.
- Line a 23cm (9in) springform cake tin with baking parchment. Make sure you cover the bottom and the sides – we want all our lovely cake to stay inside the tin!
- When your raspberries are defrosted, scoop 400g (14oz) of them into the base of the baking tin and drizzle the honey over. Put the last of the berries into the cake batter and give it one gentle swirl through. This gives the cake an amazing marbled colour.
Recipe from Finn’s World by Finn Ní Fhaoláin, £19.99, published by Gill Books.