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Strawberry upside-down cake recipe

34 ratings

Dense and moist, flavoured with vanilla and orange zest and topped with caramelised strawberries, this strawberry upside-down cake is a seasonal twist on a classic pudding. 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

For the filling

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.

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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, cream 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.

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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.

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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.