Strawberry upside down cake
John Whaite is serving up an Absolutely Fabulous strawberry treat - upside down strawberry cake.
Serves 10-12
Ingredients:
For the topping:300g strawberries, hulled and halved25g flaked almonds2 tbsp caster sugar
For the cake:200g unsalted softened butter150g caster sugar150g self-raising flour50g ground almonds1 tsp baking powder4 large eggsZest of 2 oranges
To serve:200g Greek yoghurt2-3 tbsp runny honey
Method:
Preheat the oven to 180C/160C fan/gas mark 4
Grease a 23cm round cake tin, line the base with baking paper and grease that, too
For the topping: Place the strawberries halves into the base of the cake tin, cut side down in a neat pattern, and sprinkle with the almonds and sugar.
For the cake: In a bowl cream together the butter and sugar until pale and fluffy, then add the flour, almonds, baking powder, eggs and orange zest, beating to a smooth batter. Spoon this mixture carefully over the strawberries without displacing them. Bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
Leave the tin on a wire rack for 10 minutes before carefully turning the cake out. Serve warm or cold.
To serve: Mix together the yoghurt and honey and top each slice of cake with a spoonful of the yogurt and honey mix.