Fruit-topped perfect finish to any meal

We all want to serve simply scrumptious food on Christmas Day.

To ensure the cook is able to have fun too and is not totally exhausted, it is essential that some of the food is prepared ahead of time.

This upside down pudding/cake actually improves if made a day or so before eating and so is ideal.

Gorgeously fruity, moist and utterly delicious, this special cake is such a celebration of summer.

The juicy sweetness of the berries and the pineapple scented lightness of the sponge beneath ensures this is a superb finish to any meal.

To make this even more special, fresh seasonal berries, raspberries, strawberries (halved if large) or blueberries or a mixture can be piled on top of the cake just before serving.


Upside down raspberry and almond cake

16-20 SLICES

70g caster sugar
300g fresh or frozen raspberries

2 large eggs (size 7)
150g soft brown sugar
200ml pineapple juice
125ml olive oil, light
200g plain flour
2 tsp baking powder
70g ground almonds
70g polenta (Quick cook variety)

Optional Garnish
Fresh seasonal berries


Preheat the oven to 180degC bake.

Line the base of a 22cm-23cm baking tin with baking paper and lightly oil the sides. Sprinkle the base with caster sugar and then sprinkle with raspberries to cover evenly.

Place the eggs and the soft brown sugar in a bowl and beat with an electric beater until thick and creamy, about 4-5 minutes.

Reduce the speed to low and gently beat in the pineapple juice and oil.

Sift the flour and baking powder together and fold them into the egg mixture along with the almonds and polenta. The mixture will probably be a bit lumpy.

Pour over the raspberries in the cake tin and smooth out the top. This is quite a moist batter.

Place into the pre-heated oven and bake for 55-60 minutes until risen and golden and a skewer inserted in the centre comes out clean.

Remove the cake from the oven and leave to cool in the tin for 15 minutes.

Invert the cake on to a large flat platter. Gently peel off the baking paper, taking care not to dislodge any of the raspberries.

This cake will keep in the fridge for up to four days.

Just before serving, top with seasonal fresh berries if available.

Serve with lashings of cream, ice cream or a thick creamy yoghurt.

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