Upside Down cake

For 4-6 people you need

For the topping

1 oz. melted butter
1 oz. brown sugar
medium can of fruit

Cake mixture

6 oz. flour (with plain flour use 1 1/2 teaspoons
baking powder)
2 oz. finest semolina
4 oz. butter or margarine
4 oz. castor sugar
1/4 teaspoon vanilla essence
2 or 3 eggs
3 dessertspoons milk

Melt butter or margarine, pour into tin.
Arrange canned fruit, sprinkle with brown sugar.
Sift semolina and flour into a basin.
Cream fat and sugar till light and fluffy, add essence.
Beat in half quantity of eggs, then fold in semolina and flour alternately with remaining eggs
and milk.
Spread mixture evenly over fruit and sugar.
Bake for time and temperature given.
Oven temperature: moderately hot, 400°F. -Gas Mark 6
then very moderate 325-350°F. – Gas Mark 3
Oven position: centre

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