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Raspberry & orange upside-down cake

  • 0:20 Prep
  • 0:55 Cook
  • 8 Servings


  • Melted butter, to grease
  • 175g butter, at room temperature, chopped
  • 155g (3/4 cup) caster sugar
  • 2 teaspoons finely grated orange rind
  • 3 eggs
  • 150g (1 cup) self-raising flour, sifted
  • 75g (1/2 cup) plain flour, sifted
  • 100g almond meal
  • 80ml (1/3 cup) fresh orange juice
  • 300g frozen raspberries
  • 3 teaspoons demerara sugar
  • Double or whipped cream, to serve


  • 1
    Preheat oven to 180°C. Brush a 24cm (top measurement) fluted non-stick ring pan with melted butter to grease. Line the base with non-stick baking paper.
  • 2
    Use an electric beater to beat the butter, caster sugar and orange rind in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the combined flour, almond meal and orange juice.
  • 3
    Arrange half the raspberries in the base of the prepared pan. Top with half the cake mixture. Repeat with remaining raspberries and mixture. Tap on the benchtop to settle. Smooth the surface. Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool.
  • 4
    Run a flat-bladed knife carefully around the inside edge of the pan. Turn the cake onto a cake stand or serving platter.
  • 5
    Sprinkle with demerara sugar. Slice and serve with cream.

Source: taste.com.au


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