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Strawberry & Basil Upside-Down Cake

Strawberry & Basil Upside-Down Cake


From blogger - this flavoursome and delicious strawberry & basil upside-down cake is simple to make! The strawberries sit on top of this tasty cake and are an ideal alternative to icing.



Hand on time: about 25 mins Bake time: 50 mins Yield: 1 x 16cm cake, serving 6 people

Specific Equipment
1 x deep 16cm diameter cake tin



  • 115g Butter, unsalted & softened, plus a little extra for greasing
  • 115g Golden Caster Sugar
  • Small Pinch of Salt
  • 8 Basil Leaves, fresh, washed & dried
  • 2 Egg, lightly beaten
  • 6g Freeze Dried Strawberries
  • 115g SR Flour
  • 1 - 2 tbsp. Milk
  • 8 medium sized Strawberries


  • 1.Preheat the oven to 180℃ / Fan 160℃ / 355℉ / Gas 4.
    2.Prepare the cake tin by greasing it and then lining with grease proof paper.
    3.Wash, hull and dry the strawberries.
    4.Then cut them in half and arrange them cut side down on the bottom of the cakes tin.

    Make the sponge:

    1.Put the softened butter and sugar into a large bowl and beat together with electric beaters or a wooden spoon until light and fluffy.
    2.Add in the salt.
    3.Wash and dry the basil leaves and then shred them as small as possible to add to the batter.
    4.Beat to combine everything in the bowl.
    5.Slowly add the beaten egg a little at a time.
    6.Add the freeze dried strawberries to the batter and mix in.
    7.Sieve the flour into the mixture.Using a spatula or large metal spoon or your hands gently fold it into the mixture.
    8.Add a small amount of milk and stir until the batter has a dropping consistency.
    9.Spoon the batter onto the strawberries.Spread it out evenly.
    10.Use a spoon to make a slight indentation in the batter so that the rise of the cake is level.
    11.Place the cake tin in the centre of the oven and bake for about 50 minutes until it is golden in colour and a cake skewer inserted in the centre comes out clean.
    12.You can rotate the cake tin after 40 minutes.
    13.Once the cake is cooked, place onto a rack to cool.
    14.Allow the cake to cool for at least 5 minutes before removing from the tin.
    15.To remove from the tin, turn the cooling rack upside down and place over the top of the tin. In one quick movement, turn the tin and rack upside down.
    16.Once the rack is back on the kitchen surface, remove the tin and greaseproof paper.
    17.The arranged strawberries will now be at the top of the cake.
    18.Allow the cake to finish cooking.
    19.Serve either on its own or with ice cream, cream or yoghurt and some fresh strawberries.