Name: Cranberry Upside-Down Cake with Lemon & Ginger
Yield: Serves 6–8
Ingredients: 3 eggs; 180 g dark brown sugar; 4 tsp ground ginger; 180 g plain flour; 2 tsp baking powder; zest of ½ lemon; seeds of ½ vanilla pod or 1 tsp vanilla extract; 180 g butter, softened; 30 g butter; 55 g soft light brown sugar; 200 g frozen cranberries, defrosted and well drained of excess liquid

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

Once upon a time, cranberries were only available in winter and difficult to find unless you were lucky to know a forward-thinking grocer. Thankfully, now we can get frozen cranberries all year round in many supermarkets. It is the tartness and vibrant colour of cranberries that make them an excellent candidate for this upside-down cake. Substitute with other berries, or the more traditional pineapple slices and glacé cherries, if you wish.