Strawberry Upside-Down Cake Recipe!

Strawberry Upside-Down Cake Recipe

Not the easiest cake to make by any means, but if you like a challenge, why not try this unique recipe? I will list the steps below in the most simplistic layout I can, suitable for amateur bakers, so if like me, you love to eat but aren't exactly a natural in the kitchen, you can give this a try!

Credits to this wonderful site for helping me piece together this very post!

Ingredients! 

(These may differ depending on what you prefer to use, but here are a selection that I would include!)

For The Cake:

★ 225g of unsalted and softened butter (leave behind a little extra to grease the cake tin)
★ 225g of golden caster sugar

For The Filling:
★ 4 large eggs
★ 1 zested orange
★ 1-2 tbsp of orange juice
★ 225g of self-raising flour

For The Syrup/Fruit:

★ 150g of golden syrup
★ 1 vanilla pod with the seeds scraped out and kept
★ 1 zested orange
★ 1 tbsp of orange juice
★ 250g of cut strawberries for decoration!

For the toppings or decorations, you can add pretty much whatever you like, although strawberries, syrup and ice cream are most popular.

Step 1:

Preheat the oven to gas 4, 180ºC, with the fan at 160ºC. Grease a cake tin with some of the butter, making sure you leave at least 225g behind for use with the cake. Line the cake tin with non-stick paper and leave it to one side for the time being.

Step 2:

Make An Upside-Down Cake!

Gently heat the golden syrup with vanilla seeds and the orange zest in a pan for 2-3 minutes. Pour around 2/3 of the syrup mixture into the pre-prepared cake tin. Add a tbsp of orange juice to the leftover syrup mixture in the pan and set it aside for later.

Step 3:

Get creative with your strawberries! Cut them so they are side down and order them around the base of your cake tin however you like!

Step 4:

Using a mixing bowl, beat the 225g butter and golden caster sugar with a whisk until it becomes light and fluffy. Add each of the four eggs into the mixture, making sure to beat the mixture well every time you add one. Proceed to fold the orange zest, vanilla seeds and the flour in half, adding 1-2 tbsp of orange juice.

Step 5:

Scoop out the mixture into the cake tin and over the strawberries using a spoon. Bake for around 45 minutes. After this, remove the cake from the oven and leave it to cool for another 10 minutes before serving. When cooled, pour the leftover syrup over the cake for it to soak and decorate the top with more strawberries!