A perfectly nice mixed berry upside down cake


Somedays you have nothing to say, nothing to write. Like today, I'm void of subject. I sit in front of my laptop, the cursor blinking away in front of me and I cannot for the life of me come up with what to write. What is there to talk about, today? The fact that the weather seems to be picking up for a couple of days only to revert to the deep of Winter few days later? The fact that the Spring allergies are starting to kick in and I cannot go a second without my eyes streaming rivlets of tears, making the good people around me wonder why am I so sad and crying? Which I'm not, it's the damn allergies!


What if I didn't write anything, I wonder? What if I just posted a couple of pictures, a recipe, and be done with it? No harm would come of it, I'm sure. There are plenty of blogs where there's no huge text to be read - or pretend that we read it - and only sports two or three shots of the dish whose recipe is to follow. There's no problem in that. It's one way of doing it, I suppose, and quite frankly, one hell of a good way, in a clever sense. No hassles about what to write or if you're writing too much and becoming boring and no one is going to be bothered reading all you post. Just say a few lines about the recipe you're posting, post a couple of shots of said dish, ingredient list and how to, and that's it, really! No amount of time lost, consuming yourself about what you're doing.


Still, that ain't me. I tend to go on and on and on even when I have nothing to say. Nothing of importance, I mean, nothing meaningful. Just words stringing into sentences that string into long texts. Boring. But necessary, for me, I suppose. I could go on and on about the colours on this cake, in fact I think I might. Because this is one handsome cake. I love the pale yellow on the inside against the darker, more tan crust on the outside, topped off with that vibrant, jewel like red of the fruit compote. One very nice looking cake indeed. One very tasty cake as well. And because they say one image is worth a thousand words, I'll try something different today by shutting the eff up and just giving you pictures of this beautiful cake my husband baked.





For this cake you'll need:


  • 200 gr of flour
  • 200 gr of sugar
  • 200 gr of butter
  • 4 large eggs
  • 2 teaspooons baking powder
  • 1 teaspoon vanilla extract
  • half a dozen large strawberries, cut into chunky slices
  • half a cup of yellow sugar
  • half a cup of frozen mixed berries (backberries, blueberries, raspberries, gooseberries)
Turn on the oven at 180º and line a baking tin with parchment paper. Cream the butter and sugar until light and fluffy, then alternately add the eggs and the flour with the baking powder. Finally stir in the vanilla extract and reserve. On the bottom of the tin scatter half of the yellow sugar. Over this, place the fruit, haphazardly, making sure every bit of the bottom is covered with those berries. Then scatter the rest of the yellow sugar over these and pour the cake batter on top. Bake in the oven for aproximately 35 minutes. Using a skewer, check at the 35 minute mark, if it comes out clean, the cake is ready, if not, give it another five to ten minutes. Let cool on a rack for a quarter of an hour, then turn it over a platter and de-mould it. Peel the parchment paper carefully, so as not to disturb the fruit compote, and there you have it, a perfectly nice upside down mixed berry cake!





Comments

  1. Essa cobertura tem um aspeto divinal :) um bolo perfeito para um domingo, parece-me.
    E nem me fales nas alergias, já começaram, arre. Cada vez que chego ao carro e o vejo coberto de pó amarelo, já sei o que se segue.

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    Replies
    1. Fogo, as alergias matam a Primavera, é o que é...

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  2. Que bolo lindo. O contrastes das cores torna-o bem delicado. Gostei muito! :)
    Um beijinho,
    Sarinha.
    P.S. Acho que vou começar a fazer pão à mãe com o incentivo de ficar musculada nos braços. eheheh
    No Conforto da Minha Cozinha

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    Replies
    1. lol, olha que com o meu marido resultou, Sara!!

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    2. Em resposta ao teu comentário sobre o fermento... eu já fiz com fermento padeiro dos que se encontra nos supers e usei 35 gramas dele. Resulta na perfeição.

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  3. magnifico que aspeto delicioso, e deve estar tão bom.


    O Cantinho dos Gulosos

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  4. Adoro o teu blog, mesmo muito! E o bolo tem um aspeto decilioso, nhamiii!

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    Replies
    1. Fiquei toda babada, agora, Narcissa!!! Obrigada <3

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  5. Este tempo não me deixa sem nada para escrever mas sim sem grande apetite para fotografar, parece que estou em stand-by...
    Bolo com ar mais gostoso, isso em minha casa durava uma refeição xD

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    Replies
    1. Fotografar também, quando a luz está assim nem carne nem peixe acho super complicado, dêem-me um dia cinzento escuro e cheio de nuvens ou um dia soalheiro, agora aquele lusco fusco que nem é escuro nem é claro lixa-me as fotos todas, detesto fotografar nessa luz

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  6. este bolo já não me escapa! e lindo que ficou!

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