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Upside down berry cake


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Ingredients

12 slice(s)

Cake

  • 200 grams Butter, Roughly chopped
  • 200 grams caster sugar
  • 4 eggs
  • 225 grams SR flour
  • 25 grams Almonds Whole
  • 200 grams Frozen Mixed Berries, Thawed
  • 2 tablespoons golden syrup
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Recipe's preparation

  1. Preheat oven to 160c fan forced or 180c regular.

    Grease and line a 20cm springform tin.

    Place defrosted berries in a colander and drain thoroughly.

    Set aside.

    Mill the almonds in theClosed lid. 10 seconds, sp.7.

    Add butter, caster sugar, eggs and flour.

    Combine on sp.5 for 30 seconds. Scrape Closed lid and repeat.

    Mixture should be "spoonable". Add a splash of water if a little dry.

    Tip berries into the prepared cake tin.

    Drizzle with golden syrup.

    Spoon cake mix over the top. Smooth out edges.

    Place tin on another baking sheet as a small amount may leak out.

    Check to see if cooked after 1 hour.

    Can take up to 1.5 hrs.

    Check every 10 minutes after 1 hour.

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Accessories you need

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Tip

This is delicious served warm or cold with cream, icecream or vanilla yogurt.

This is my " thermified" version of a recipe published by Olive magazine.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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