One of our favorite fruit is the star of this delicious summer upside-down cake; raspberries, fresh and in “coulis” form make for a juicy treat that is easy to make.
500 g fresh raspberries
10 cl raspberry coulis (see below)
150 g sugar
a few drops lemon juice
1 Tbsp powdered sugar
100 g unsalted butter
1 tsp baking powder
7 Tbsp flour, sifted
5 TBsp sugar
1 TBsp vanilla extract
Preheat oven to 350F
Butter a 9-inch round cake pan and cover bottom with parchment paper. Clean raspberries. Melt butter and let it cool slightly.
In a bowl, mix eggs and 5 TBsp sugar until light. Add vanilla, flour, baking powder and melted butter while mixing. Pour batter on top of raspberries and bake for 35 minutes or until toothpick inserted in the middle comes out clean.
When ready to serve, add remaining fresh raspberries and sprinkle with powdered sugar. Serve at room temperature.
12-oz frozen raspberries, thawed.
3 TBsp water
1 tsp raspberry liqueur
1/2 cup sugar
Heat water and sugar in small saucepan. Pour liquid into blender with raspberries and mix.
Strain through fine sieve. Add liqueur.
You’ll only need about half of this for the recipe. The rest will freeze very well.