23497

Upside-down cherry-rose cake with clotted cream

  • serves 8-10
  • A little effort

This recipe for upside-down cherry rose cake with clotted cream looks impressive and tastes great but is easy to make - perfect for entertaining

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Ingredients

  • butter 250g, softened
  • cherry jam 50g
  • cherries 500g, pitted
  • golden caster sugar 250g
  • medium eggs 4
  • plain flour 200g
  • baking powder 1 tsp
  • ground almonds 100g
  • rose water 1-2 tsp
  • lemon 1, plus 1 tbsp juice
  • milk 2 tbsp
  • to serve

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Spread 50g of the softened butter over the base of a 20cm springform cake tin, then spread the jam on top. Arrange the cherries in a single layer so they’re tightly packed.

  • Step 2

    For the batter, put the remaining 200g of butter in a big mixing bowl with the sugar and beat with an electric whisk until pale and fluffy. Beat in the eggs, one at a time, then tip in the flour, baking powder, almonds, rose water, lemon zest and juice, and milk. Stir until smooth, then gently spoon over the cherries. Bake for 1 hour or until a skewer poked into the centre comes out clean.

  • Step 3

    Let the cake cool for 15 minutes in the tin, then sit a serving plate on top and invert to turn out the cake. Eat warm or cold, cut into wedges and served with clotted cream or crème fraîche.

Nutritional Information

  • Kcals 490
  • Fat 28.3g
  • Saturates 14.1g
  • Carbs 50.3g
  • Sugars 34.6g
  • Fibre 1.5g
  • Protein 7.8g
  • Salt 0.7g
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