Upside Down Raspberry And Orange Syrup Cakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an absolute delight! I made these beauties this morning and were so delicious! Photo and recipe from Bron Marshall. I will add my own photo when I make them again... Didn't have time to photograph the cakes, before I noticed were all gone :)) Ingredients:
for the syrup |
3/4 cup (150 grams) white sugar |
zest of 1 orange |
juice of 1/2 an orange |
50 grams of butter |
for the cake |
50 grams of very soft butter |
3 tablespoons of sugar |
1 egg |
3/4 of ground almonds |
3/4 of plain white flour, sifted |
1 teaspoon of baking powder |
pinch of salt |
1/4 cup of milk |
1 and 1/4 cups (150 grams) fresh raspberries (i used frozen, just thawed) |
Directions:
1. Preheat your oven.
2. For the Syrup:
3. In a small saucepan place the white sugar, zest, juice and butter.
4. Stir over a medium heat until the butter has melted and the sugar dissolved.
5. Remove from the heat and set aside.
6. For the Cake:
7. Mix the soft butter, sugar and eggs together until they’re well combined.
8. Add the ground almonds and sifted flour, baking powder and salt.
9. Stir through the milk until just combined and set aside.
10. Share the raspberries evenly between 4 greased teacups or individual muffin pans (250ml capacity).
11. Spoon 3 tablespoons of the syrup over each cup with the raspberries, leave the remaining syrup for serving.
12. Spoon the cake batter into each cup over the raspberries and smooth the tops.
13. Place the cups into a baking dish for ease of moving and bake for 20 to 25 minutes or until cakes are golden and cooked through when tested with a skewer.
14. Leave cakes to cool for a few minutes before turning out onto serving plates and topping with a little extra syrup.
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