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HomeOur recipesBlueberries

Wild fruits upside-down cake

Author: Les Cultures de chez nous
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Petit fuits 2
Preparation 15
Baking 40
Portions 10
Freezing No
Ingredients
Preparation

Ingredients

  • 310 ml (1 1/4 cup) of sugar
  • 500 ml (2 cups) of frozen wild fruits mix
  • 250 ml (1 cup) of flour
  • 125 ml (1/2 cup) of soft butter
  • 3 eggs
  • 10 ml (2 teaspoons) of cornstarch
  • 5 ml (1 teaspoon) of baking powder
  • 5 ml (1 teaspoon) of vanilla
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Preparation

  • Preheat oven at 190ºC (375ºF). Butter a round mold of 20 cm (8 inches).
  • In a bowl, mix 125 ml (1/2 cup) of sugar with frozen wild fruits and cornstarch. Pour in the mold.
  • In a second bowl, mix flour with baking powder and if desired poppy seeds.
  • In a third bowl, cream butter with remaining of sugar. One by one, add eggs, then vanilla. Gradually add dry ingredients.
  • Divide paste in the mold and equalize. Oven bake 40 to 45 minutes.
  • Remove from oven and cool down for 5 to 6 minutes. Set upside-down the cake in a serving plate.

Chef's notes