This was inspired in part by a visit to our dear friends Tammy & Graham down in Oxford and their dedicated campaign to pick all the berries near their house before their neighbour did! There seems to be no competition near here for the berries so we've had a load of crumbles and there are tubs full in the freezer.
Anyway in an attempt to try something other than a crumble I made this upside down cake for dinner when we had friends over, and I was really pleased with it. The cake recipe can be used for a plain sponge as well (and in fact I used it for Iain's birthday cake, photo below).
Cake Ingredients
1 cup of soya yogurt
1 cup of sugar
1/2 cup of veg oil
1tspn vanilla essence
Juice of one lemon and rind
1 1/2 cups of flour
2 tsp baking powder
Mix ingredients and bake for 50mins at 180c
For the 'upside down' bit
Sufficient number of blackberries to cover the base of your cake tin
Vegan marg
Brown sugar
Melt the marg & sugar together on a low heat in a pan, and mix in blackberries. Coat the bottom of a (greased) take tin with the mixture and then put cake mixture on top. I also mixed blackberries through the cake mixture so they were scattered throughout. I'm sure you could make this with any number of fruits too.
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