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  • - Nini

Looking at cake, from another point of view: Upside down!

Good day beautiful people! Hope last week was bearable if it wasn't fear not because it's 5 days till the weekend and there is a cheeky public holiday mid week! So, I've been busy recently, shooting projects here and there, and reminded me of my time in uni, and specifically my last project. My las year in uni was a memorable one, the highs of finishing uni and socialising with friends and the lows of doing a freakin workload. The photography project I was focusing on was about the idea perception, and with all the research I ado done about perception I discovered something quite fascinating. Did you know that our eyes actually see the world upside down? But it's our brains that change it to the way we see the world. When I learned this, my mind was blown, and I kept questioning every mirror or reflection of water that I would see. Are these objects actually showing us the truth rather than an illusion? So then came the question would upside down cakes really be upside down? If we saw the world only through the way in which our eyes see wouldn't we bake right side up. The only way to find this solution is by baking!

So, the reason why they are called upside down cakes essentially, is because the filling of the cake is at the top of the cake not at the bottom nor the middle. It is kooky yet delicious treat. I remember the most amazing upside down cake I ever had was an upside down pineapple cake which was made by one of my close friends (and baking enthusiast) Chesca. That was a good day, it consisted of cake and great company. What's not to love? The upside down cake, well cakes that I made were blueberry and it was paired with a crème anglaise. The recipe came from the same cookbook I made the millionaire's short bread, Step by Step Desserts. I don't know why but recently I am really into miniature foods, it could possibly be because I can eat more than one piece and not feel guilty ( I have no shame). These cakes were really good because it wasn't too sweet and the mixture of the brown sugar with the blueberries made the blueberries less sour.

This week's playlist revolved around one song which at the moment is quite popular "Despacito". If you haven't heard of it I would be quite surprised as its everywhere at the moment. There is something about songs sung in Spanish that just gets me in the groove and makes me just want to dance all day. If you want to know what my favourite Spanish songs are click HERE.



115g (40z) unsalted butter, softened, plus extra for greasing

30g (10z) soft light brown sugar

100g (3 1/2 oz) frozen blueberries

115g (4oz) caster sugar

2 eggs

1 tsp vanilla extract

115g (4oz) self-raising flour

For crème anglaise

1 vanilla pod, split in half, lengthways

200ml (7fl) whole milk

2 egg yolks

2 tbsp caster sugar

Method from Step by Step Desserts:

1. Preheat the oven to 180. Grease the muffin tin. Sprinkle the brown sugar into each hole and top with equal quantities of the blueberries. Whisk the butter and caster sugar in a bowl until light and fluffy.

2. Add the eggs to the butter mixture, one at a time, whisking well after each addition until combined. Add the vanilla extract, sift in the flour, and fold in gently. Divide the batter evenly between the holes in the tin.

3. Bake for 20 minutes, until well risen and golden brown. Leave to cool slightly. For the crème anglaise cook the vanilla pod and milk in the saucepan over a low heat for 5 minutes, until hot, but not boiling.

4. Remove the vanilla pod, scrape out the seeds, and add to the milk. In a heatproof bowl, whisk the egg yolks and caster sugar until combined, Pour in the hot milk and whisk until the sugar has dissolved. Pour the mixture back into the pan.

5. Cook the mixture over a low heat for 2-3 minutes, stirring constantly, until thick enough to coat the back of a spoon. Invert the muffin tin over a large serving plate and leave for 2-3 minutes before taking off the tin. Serve immediately with the crème anglaise.


- COOKBOOK: Step by Step Desserts [2015] by Caroline Bretherton and Kristan Raines

- The batter for the cake is not that smooth its quite thick and sticky, so placing the batter evenly in the muffin tins will be a bit difficult.

- When making the crème anglaise it is a lot of work, you constantly have to stir in order to get a thick consistency. I will say you will definitely get an arm work out from constantly stirring.

- Even though the recipe says when the crème anglaise is ready you serve immediately, it can also be eaten cold. It tastes just as good!

- With this recipe it can definitely be served at Tea time or Dessert!

Recommend any good recipes for upside down cakes? Let me know in the comments box below!

Enjoy the week!

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