Raspberry Upside-Down Cakes

Raspberry upside-down cakes are elegant and delicious treats that harness the sweetness and acidity of raspberries to create a pleasing contrast on the palate. Here’s how to make them:

Ingredients

• 125g softened butter
• 125g granulated sugar (plus a little extra for the ramekins)
• 2 large eggs
• 125g self-raising flour
• 1 pinch of salt
• Grated zest of 1 lemon
• 150g fresh raspberries
• Icing sugar for dusting (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Lightly butter 4-6 ramekins, sprinkle them with granulated sugar, and arrange a nice layer of fresh raspberries on the bottom of each.
3. In a bowl, beat the softened butter with the granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Sift and fold in the self-raising flour and salt, then add the grated lemon zest, mixing everything gently.
6. Divide the batter evenly among the ramekins over the raspberries and level the surface with the back of a spoon.
7. Bake in the preheated oven for about 20-25 minutes or until the cakes are golden and well risen.
8. Allow to cool slightly for a few minutes, then run a knife around the edges of the ramekins and invert each cake onto a dessert plate.
9. Dust with icing sugar before serving, if desired.

Fun Facts

Upside-down cakes are a tasty surprise revealed only when they are flipped at serving time. These desserts are often made with fruit that releases juices during baking, creating an irresistible warm topping when inverted. Experiment with other seasonal fruits to discover new variations of this delicious dessert.