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Strawberry upside-down cake recipe

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If you're looking for something a little more elaborate than strawberries and cream, this strawberry cake recipe is flipped and studded with sticky caramelised strawberries and orange. An orange and vanilla syrup is poured over the top after baking for a tantalisingly moist and fruity sponge. See method

Serves 8
30 mins to prepare and 45 mins to cook, plus 10 mins to cool
558 calories / serving
Vegetarian

Ingredients

225g unsalted butter, softened, plus extra for greasing
225g golden caster sugar
4 large eggs
1 orange, zested, plus 1-2 tbsp juice
1 vanilla pod, seeds scraped out
225g (7 1/2oz) self-raising flour
ice cream, to serve (optional)

For the syrup and fruit

150g (5oz) golden syrup
1 vanilla pod, seeds scraped out
1 orange, zested, plus 1 tbsp juice
250g (8oz) strawberries, halved, plus extra to decorate

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2335kj
558kcal 28%
Fat
29g 41%
Saturates
16g 78%
Sugars
47g 52%
Salt
0.5g 8%

of the reference intake
Carbohydrate 72.3g Protein 7.3g Fibre 2.6g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a deep 23cm (9in) cake tin with butter and line with nonstick baking paper. Set aside.
For the syrup, gently heat the golden syrup, vanilla seeds and orange zest in a pan for 2-3 minutes. Pour 2/3 of the syrup into the prepared tin. Add 1 tbsp orange juice to the remaining syrup in the pan and set aside for later.
Arrange the strawberries, cut-side down, in the base of the cake tin.
In a mixing bowl, beat the butter and sugar with an electric whisk until light and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in half the orange zest, the vanilla seeds and the flour, followed by 1-2 tbsp of orange juice.
Spoon the mixture into the tin over the strawberries. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. (If the cake looks like it is browning too fast, cover with a sheet of baking paper.) Remove the cake from the oven and leave to cool in the tin for 10 minutes, before turning out onto a serving plate. Pour the reserved syrup over the cake, leaving it to soak into the warm sponge.
Arrange the remaining strawberries in a little pile in the centre of the cake and scatter over the orange zest. To serve, slice the cake and enjoy warm or at room temperature, with a scoop of ice cream, if you like.