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Blueberry hazelnut upside-down cake
- Serves
4
- Difficulty
Easy
Published 2011
A light sponge that includes neither butter nor flour is baked on top of the fruit and inverted on to a serving plate so that the berries land uppermost – hence the name. You can make it with apples or any other fruit that works well in a pie, such as damsons, blackberries, raspberries, apricots or plums.
Ingredients
- About
500 g 6 150 g
Method
Spread the blueberries in the base of the tin, reserving a handful for finishing.
Whisk the eggs till fluffy and pale. Whisk in the sugar spoonful by
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