Raspberry & Blackberry Almond Upside Down Cakes

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• 

  Step 1

  (makes two 6-inch cakes)

  Preheat oven to 350F. Line the base and sides of a lightly greased 6” round cake tin with non-stick baking paper. Tightly arranged the bottom of one tin with fresh blackberries and another tin with fresh raspberries. Set aside.

• Step 2

  Mix all-purpose flour, baking powder, baking soda and almond meal in the bowl. Set aside.

• Step 3

  Place the butter, sugar, lemon zest and vanilla paste in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients in three additions alternately with buttermilk in two additions. After each addition, beat until just combined. Finish mixing by folding all ingredients by hand. DO NOT OVERBEAT.

• Step 4

  Divide the batter in half, and spoon half batter over each tin. Smooth the top with a palette knife. Bake for 45-60 minutes OR until a tester inserted in the centre comes out clean. Rotate the pans halfway through. Allow to cool in the tin at room temperature for 2 hours or until just warm. Invert the cake onto a serving plate and remove the tin carefully to serve. Drizzle honey over the cakes, if needed, before serving.

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