Monday, August 25, 2014

Upside down strawberry and cream cake

This has been my favourite recipe for the last 4 months. Very easy to make and comes handy if you overdo picking your own strawberries with your kids, as I usually do.

400 g fresh strawberries
2 tbsp caster sugar
1 tbsp corn flour

3 eggs
180 g caster sugar
150 g self-raising flour
30 g ground almonds
180 ml double cream

1. Preheat an oven to 170C. Grease a 22cm baking pan with butter.

2. If you have small strawberries then use them whole and cut large ones in halves. Arrange strawberries on the bottom of the baking pan. Mix 2 tbsp of caster sugar with a tbsp of corn flour and sprinkle over strawberries.

3. In a large bowl beat eggs with sugar until pale and doubled in size. Stir in self-raising flour and ground almonds. Beat in double cream. 

4. Pour over the strawberries and bake for 40 minutes or until toothpick inserted into the centre comes out clean.

Run knife around sides of pan to loosen cake. Place serving plate upside down on pan, turn plate and pan over. Remove the pan. Let it cool for 15 minutes. It can be served warm or cold.

Russian version below.