Mixed Berry Upside-Down Cake - Philips HD2237 Quick Start Manual

Mixed berry upside-down cake

Cake makes everything better and an upside-down cake can put even the most
topsy-turvy day back on an even keel. Bedecked with jewel-like berries, this simple
cake is bound to have you smiling in no time.
Serves
Preparation time
Baking time
Standing time
Ingredients
½
1 cups mixed frozen berries (see Cook's note)
120g butter, at room temperature
¾
cup (150g) caster sugar
2 eggs
Method
1. Spray the base and sides of the inner pot with canola oil. Cut two 18cm circles from baking paper and fit into the base of
the cooker, making a double layer. Arrange the berries over the base of the pot.
2. Place butter and caster sugar in a medium-sized bowl, beat using electric beaters until light and fluffy. Add the eggs
one at a time, mixing until combined. Reduce speed, add flour and milk. When combined, increase speed, beat for
30 seconds.
3. Spoon the batter over the berries. Level the surface with a spatula.
4.
Close the lid. Select BAKE program, set time for 20 minutes and press START.
5. When cooking is complete, stand for 5 minutes. Turn pressure regulator to VENT. Remove lid. Using heat-proof mitts,
remove the inner pot, place onto a cooling rack for 5 minutes.
6. Place a serving plate over the pot and invert the pot. Remove baking paper. Dust with icing sugar. Cut into wedges,
serve with vanilla custard. Cover and refrigerate any remaining portions and eat within 2 days,
Cook's note
Berries are cooked from frozen, do not thaw them before cooking. Use a mix of frozen berries such as raspberries,
blueberries, blackberries and strawberries. Chop larger pieces of fruit into pieces.
More like a steamed pudding, cake will continue cooking during standing time. Cake is cooked when a skewer inserted
comes out clean.
If the cake requires additional cooking time, select BAKE program, set time for 10 minutes and press START. Check after 5
minutes, cancel remaining time if necessary.
Bake
Set valve to
"Bake" position.
20–25 minutes (see Cook's note)
½
1 cups (225g) self-raising flour
¾
cup milk
Icing sugar and vanilla custard, to serve
129
8–10
15 minutes
15 minutes