Eeeeeekkkkkk I’ve been bouncing off the walls all day and I hardly slept last night due to the Glastonbury butterflies! Yes it is that giddy time of the year again when I pack up my wellies and an inflatable mattress (always flat as a pancake within 24 hours) and head to the green fields. The Glastonbury butterflies are similar to that excitable feeling of going on holiday except times it by ten and add a bit more. There’s me and 25 of my pals all driving down through the night so we are one of the first in the queue ready for when the gates open at 8am. Then we spend half a day trying to erect tents (which probably haven’t seen the light of day since last year, still covered in mud and smelling… questionable) whilst half asleep then head off to the nearest cider bus. I’m really looking forward to seeing Lionel Ritchie this year on Sunday afternoon, perfect to sing along to whilst nursing a hang over from an epic Saturday night. I’ve just checked out the weather forecast and it looks like a real mix but thankfully no heavy rain at any point (the weather man never gets it wrong…). I’ve already had two showers today, it’ll be another week before I can have a wash that doesn’t involve baby wipes…
This week I have done a love pretty Summery cake where the decoration is courtesy of the fruit. You can arrange the fruit in the pan however you want to create a pattern, you can also change the fruit you use to suit your taste or what you have in the cupboard eg apricots, pears. Tinned fruit for this is perfect because you want a uniformity in the shape, I used tinned peaches and pineapple and fresh raspberries. Drain the fruit thoroughly and pat them dry with some kitchen towel or they will be too wet and result in a soggy cake. I did two layers to make it a bit more luxurious to your normal upside down cake and sandwiched it together with a tasty honey butter cream.
Tutti fruity upside down cake with honey cream
- 300g unsalted softened butter
- 300g golden caster sugar
- 6 eggs (room temperature)
- 1 teaspoon vanilla extract
- 300g self raising flour
- 4 tablespoons full fat Greek yogurt
- 1 tin pineapple rings
- 1 tin peach slices
- 150g raspberries
- 3 tablespoons runny honey
- 4 tablespoons honey
- 125g unsalted softened butter
- 200g icing sugar
- Preheat your oven to 160 degrees. Grease and line 2x 20cm cake tins. Drain your tinned fruit and pat dry using kitchen towel. Arange a layer of fruit in the base of your tins and drizzle with the honey. Set aside.
- Beat your butter with sugar until pale and fluffy, around 3-4 minutes on an electric mixer. Add the eggs once by one mixing well after each addition and add the vanilla with the last egg.
- Sift in you flour and add the yogurt and fold gently into the mix until just combined. Add the mix to the tins by spooning it in rather than pouring, pouring may cause the fruit to move around too much. Once equally separated, pop into the oven for around 20 minutes, it should be golden brown and a skewer comes out clean.
- Leave to cool. Make the honey buttercream by beating all the ingredients together well until smooth.
- Turn out your cooled cakes taking care when removing the lining so the fruit stays in the cake rather than sticking to the lining! Take your base layer and cover with buttercream, pop the top on and voila!