Food Porn: Blackberry Upside-Down Cake

Out of all the monthly food publications out there, Olive is my absolute favourite. 

I find that others are far too recipe-heavy and tend to repeat themselves over and over (Good Food I am looking at you...). But Olive has a really appealing mix of recipes, well-written articles, travel, eating out, and new products. 

My favourite bit of this month's edition (apart from the 50% off Yo! Sushi voucher) is the recipe for blackberry upside-down cake, and I'll admit that I was won over by their gorgeous photography; portraying the luscious juice of the blackberries dribbling from the soft sponge. 

Unfortunately the recipe isn't yet online, but as a special treat I'm going to copy it out for you. I'm like your guardian angel of food. 

I actually made this cake with gluten-free flour today, as it was all I had in the cupboard, and I can testify that it worked perfectly; the texture was light and soft. I found the recipe to be a really simple all-in-one method and the prep only took 10 minutes! 

Ingredients for a 22cm spring-form cake tin: 

200g of unsalted butter, at room temperature

200g of golden caster sugar

4 medium eggs

200g of self-raising flour (for gluten-free substitute with GF self-raising) 

300g of whole blackberries

1tsp of vanilla extract

2 tbsp of milk

Preheat the oven to 180c/160c fan. Butter the base of the spring-form tin and line with greaseproof paper. 

Cream together the butter and sugar until smooth and fluffy; add the eggs one at a time with a little flour and beat together. Add in the remaining flour, vanilla extract and milk and beat together until the mixture resembles a thick batter. 

Scatter the blackberries in the bottom of the tin and pour the batter over the top. Place in the oven for 50-55 minutes until the cake is risen and golden. 

Remove from the oven when done and leave to cool in the tin. When cooled remove from the tin and turn upside down using a plate. I served the cake cold with really thick double cream - nom!