For me the phrase “upside down cake” evokes the memory of a Blue Peter presenter (Anthea Turner I think) making a pineapple topped creation. At the time I was very very little so I can’t say I really remember actually wanting to eat the cake. Anyway, for me the upside down cake is pretty much 70s throwback meets 90s childhood recipe and it appeals to me purely because you get a delicious cake that is ready straight from the oven. D and I both liked this cake so much I had to send us both into work with pieces to share as we were very much in danger of polishing it off by ourselves in a matter of days.

To make this cake you will need:

Approx 2 handfuls frozen or fresh berries,

2 tbsp golden syrup

115g salted butter

115g caster sugar

115g self raising flour

2 eggs

2tbsp milk

30g ground almonds,

Preheat your oven to 180°C. Line an 8inch loose bottomed cake tin with greaseproof paper. Drizzle this with 1 tbsp of your golden syrup and top with your berries.

Cream together your butter and sugar. Gradually add in your eggs. Following this sift in your flour and fold your golden syrup and milk into the mix.

Add your cake mix into your cake tin. As the mix for this cake is quite thick use a smooth knife (such as a pallet knife) to evenly spread the cake mix over the tin so everything bakes evenly. Bake for 30 – 40 minutes, or until the cake is golden brown and a skewer comes out of the middle of the cake clean.

Once the cake has cooled slightly peel off the greaseproof paper.

The beauty of this cake is that it can be served hot with something like custard as a pudding or cold on its own as more of a cake type thing.