Barney upside down blackberries cake

Barney’s blackberry upside-down cake

Barney’s own blackberry upside down cake

  • Get a large non-stick, ovenproof frying pan (metal handle).
  • Wash and drain a large punnet of blackberries (too many rather than too little. Essentially enough to cover the surface of the pan).
  • Weigh 4 eggs with shells (for me it was 260g) then whatever they weigh, add to a mixing bowl the exact same weight of softened butter, self raising flour, sugar.
  • Add the eggs and beat with a whisk.
  • Add a teaspoon of cinnamon, vanilla and half a teaspoon of sieved baking powder. Beat well and set aside.
  • In the frying pan add a knob of butter and 3 tablespoons of dark sugar.
  • Melt together on a medium heat until liquid.
  • Add the blackberries and quickly coat them.
  • Pour all the mixture on top and reduce to low/medium heat until it bubbles a bit.
  • Put the whole thing in the oven at 170 degrees C for 40 mins.
  • Once done, take out and leave for 10 mins. Then put a plate on top and flip it over.
  • Carefully remove. Wait another 5-10 mins and serve a generous wedge with Greek yogurt 👍
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