المكونات

  • Frozen raspberries 1kg
  • Lemon 1
  • Vimto Cordial 110ml
  • SpinneysFOOD extra fine caster sugar 275g
  • Salted butter 190g
  • Vanilla extract 1 tsp
  • SpinneysFOOD eggs 3
  • Cake flour 300g
  • Baking powder 1½ tsp
  • Bicarbonate of soda ½ tsp
  • Ground almonds 60g
  • Buttermilk 250ml

Nutrition (Per serving)

  • سعرات حرارية 467
  • دهون 21g
  • المشبعة 10g
  • بروتين 7g
  • الكربوهيدرات 65g
  • السكريات 34g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كعكة توت العليق المقلوبة مع شراب فيمتو

Arabic 30 Mins Prep · 45 Mins Cook


  1. Thaw the raspberries in a sieve placed over a large bowl. Zest the lemon.
  2. Preheat the oven to 180°C, gas mark 4. Line a 24cm round cake tin with 2 pieces of baking paper and grease with baking spray or butter.
  3. Arrange the raspberries over the base of the cake tin. Drizzle the Vimto over the raspberries.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar along with the butter, vanilla extract and lemon zest. Beat at a high speed for 8-10 minutes, or until light and fluffy. With the mixer running at a low speed, add the eggs one at a time, beating well after each addition.
  5. Turn off the mixer and add the flour, baking powder, bicarbonate of soda, ground almonds and buttermilk (or yoghurt). Beat the mixture at a low speed until smooth and combined.
  6. Pour the mixture over the raspberries and smooth the top using a palette knife. Bake in the oven for 40-45 minutes, or until a skewer inserted in the middle comes out clean. Allow to cool completely before unmoulding.
  7. Invert the cake onto a serving plate and carefully remove the tin.
  8. Slice and serve.