Upside Down Berry Cake
200g golden caster sugar
225g self-raising flour
25g ground almonds
200g frozen mixed berries, defrosted
2 tbsp golden syrup
Heat the oven to 180'c/Gas Mark 4 and line a deep 20cm cake tin with paper. Beat the butter and sugar together until light and fluffy, beat in the eggs and then fold in the flour and almonds, then fold in enough water to make the mixture spoonable. Drain any excess juice off the berries and tip them into the base of the tin (I also tried one of each type berry and took the sour ones out) then tip them into the base of the tin and add the golden syrup, then spoon the cake mixture on top.
Bake for 1 hour or until the cake is cooked through and a skewer comes out clean. Cool the cake in the tin, turn out and remove the paper.