SUMMER SALE - 30% off on orders over £40 - Use code SUMMER30 SUMMER SALE - 30% off on orders over £40 - Use code SUMMER30
Home / Blog / Cranberry & Almond Upside Down Cake
Cranberry & Almond Upside Down Cake

Cranberry & Almond Upside Down Cake

This is one of those total WOW cakes that will get you massive goddess points (gods more than welcome of course) without having to fiddle and twiddle with tricky baking techniques. The cascade of bright scarlet fruit dripping down the sides is mesmerising and when you cut into it the soft yellow sponge is the perfect backdrop. I could eat this for days. And most importantly it tastes off the charts amazing. We only had to test this once and it was hard to tweak as we all just loved it so much. So here it is, a first time round festive treat for the whole year. I hope you all love it as much as we do. Jammy Topping
  • 3 cups cranberries, fresh or frozen
  • 3 cups raspberries, fresh or frozen
  • 1 medium orange, zest and 1 tbsp juice
  • 3 tbsp Coconut sugar
Cake batter
  • 125g plain white flour (gf)
  • 125g ground almonds
  • 3 tbsp flaked almonds
  • 2 tsp baking powder
  • 2 tsp baking soda
  • Pinch of sea salt
  • 250g butter, melted
  • 4 eggs, beaten
  • ¼ cup honey
  • 1 tsp almond extract
  • 1 tsp apple vinegar
  • 1 tsp vanilla extract
Tip the cranberries and raspberries, into a small saucepan, over a low heat. Add in the zest and juice of the orange, with the coconut sugar. Heat gently on low heat for about 10 minutes - resist stirring to keep the cranberries in tact and beautiful. Turn up the heat to high, until bubbling gently, for 3-5 more minutes. Then set aside to cool and thicken up. While the butter is melting in a saucepan, add dry ingredients (flours, almonds, baking powder, soda and salt) to a bowl. Pour the honey, beaten eggs, almond extract, vinegar and vanilla to a separate bowl, stirring the melted (not too hot) butter in. Pour the butter mixture into the dry bowl and mix well. Pour half of the fruity topping into a greaseproof paper lined 8-inch cake tin, reserving the rest in the pan. Tip over the batter, ensuring it forms a seal all the way to the edges of the tin. Bake at 180 for 20-25 minutes or until golden brown. Remove from the oven and leave to cool on a wire rack in the tin. Then place a plate over the tin, and quickly flip it all over, so the cake sits on the plate with the jammy underneath now on the top! Peel away the greaseproof paper to reveal the cranberries. When ready to serve pour the reserved cranberry jam over the top of the cake, letting it trickle down the sides. Serve immediately! NB The fruit can become a little purply tinged after a day or so, so do eat this in one go if you want it to look it's best!

1 comment

Sep 11, 2023 • Posted by Manuel Franco

I just want to say Thank You to everyone who supported me through the years. My name is Manuel Franco, New Berlin, Wisconsin. My story of how I won the Powerball lottery of $768.4M is a bit of a tale. I have been playing Powerball tickets for 6 years now since I turned 18. I bought my first ticket on my 18 birthday. I was feeling very lucky that day because I had contacted Dr. Odunga Michael to help me with the winning Powerball numbers. I really had that great great feeling that I looked at the camera wanting to wink at it. I only did a tiny part of it and trusted him. He gave me the numbers after I played a couple other tickets along with it for $10. I checked my ticket after the winnings came online and saw the numbers were correct including the Power play. I screamed for about 10 minutes because it felt like a dream. I had won $768.4M. You can check my winning testimony with the lottery officials just with my name search. Thank you Dr Odunga. Well, his email is odungaspelltemple@gmail.com and you can also call or Whats-app him at +2348167159012 so you guys can contact him

Leave a comment

Thanks for signing up! Use code WELCOME10 for 10% off your first order.