Raspberry Upside Down cake

Raspberry Upside Down cake

Alessandro Clemente1 comment

People all over the world love cakes. From thin and flaky in French desserts, to sweet delicacies enjoyed in Italy dripping with sugary and savory sauces, to the traditional sheet cakes you can make from a box! No matter how you choose to make a cake it is mainly important that you enjoy the result. Upside down cakes are a favorite in Italian cooking. They can be made from a variety of actual cake recipes and can feature any number of gluttonous toppings, from chocolate drizzles to fresh fruit. One of our particular favorites is for Tortini Rovesciati ai Lamponi. This particular dish is made with a sweet, thick cake batter and turned upside down to invite room for fresh, sun ripened raspberries. Of course one can top their upside down cake with whatever delicious delight they may choose, so get creative with the toppings!

What You’ll Need

  • 9 ounces of fresh raspberries (or any berry of your choice)
  • ½ cup almond flour
  • 1 cup all purpose flour
  • 5 ounces softened butter
  • 5 ounces of whole eggs
  • ¾ ounce of egg yolk
  • ½ cup granulated white sugar

What You’ll Do

  1. Put your softened butter and white sugar into a bowl and blend at medium speed until fully combined
  2. While still blending, add your whole eggs to the mixture. Continue whipping until fully blended
  3. Lastly, while continuing to whip, add your egg yolks
  4. Add your almond flour and all purpose flour at once to the mixture and continue mixing until fully blended
  5. Once fully blended, put your mixture into a frosting piper or into a ziplock bag, concentrating the mixture to a bottom corner. Cut the corner of your bag to use this to pipe your mixture into the pan
  6. Use small circular baking dishes of about 4 inches in diameter. You can use any small pans for this. Work butter along the surface of your pans
  7. Cover the bottom of your pan with raspberries, placing them tightly next to one another
  8. Once the bottom is tightly covered, pipe in your cake mixture
  9. Level off the surface of the cakes using the back of a spoon
  10. Put all of your small pans on a baking sheet and place in the oven
  11. Cook your cakes at 350 degrees for 30-40 minutes or until a knife comes out clean when you stick the cake with it
  12. Remove from heat once cooked and allow to rest for 15 minutes
  13. Use a knife to separate the edges of your cakes from the baking dish., this will help them remove themselves from the little pans with ease
  14. To serve, flip them gentle upside down with the raspberries on the top. Feel free to add more fresh raspberries to the top of the cake or garnish with some vanilla ice cream and a sprig of fresh mint!

1 comment

Carole Conti
Carole Conti
Where do I buy almond flour. Can use regular flour and add almond extract?

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