Encouraged by the Retro Pineapple Upside-Down Cake I thought I'd explore other possibilities. This is a cake for grown-ups. Its bitter sweet!
Photographed two days ago in natural light
Ingredients
For the topping:
1 x Pink grapefruit, sliced thinly and peeled*
11 Raspberries (or enough to fill the gaps). I used frozen.
50g softened butter
2 Tbsp caster sugar (or use brown sugar for a more caramelised finish).
For the cake:
100g SR flour
100g caster sugar
100g softened butter or margarine
2 medium eggs
To decorate (optional):
Julienne slices of grapefruit peel cooked in a little sugar syrup until glistening and soft.
Method
Photographed two days ago in natural light
Ingredients
For the topping:
1 x Pink grapefruit, sliced thinly and peeled*
11 Raspberries (or enough to fill the gaps). I used frozen.
50g softened butter
2 Tbsp caster sugar (or use brown sugar for a more caramelised finish).
For the cake:
100g SR flour
100g caster sugar
100g softened butter or margarine
2 medium eggs
To decorate (optional):
Julienne slices of grapefruit peel cooked in a little sugar syrup until glistening and soft.
Method
- Heat oven to 180C.
- Cover the bottom of an 8 inch non-stick baking tin with the butter and sprinkle over the 2 Tbsp sugar.
- Position the grapefruit slices on top and place and stud any gaps with raspberries.
- Beat together the cake ingredients to form a soft batter and pour it over the grapefruit and raspberries.
- Bake for 25 mins or until cooked through when tested with a cocktail stick.
- Place a plate over the cake and invert.