Summer fruits upside down cake.

This is so simple to do and is an ideal summer desert. Buttery, moist with a slight tang from the fruit.

Ingredients:

Base:

360g frozen mixed summer fruits

40g icing sugar

Sponge:

110g sugar

110g softened unsalted butter

110g Self raising flour

2 medium eggs

1tsp vanilla essence

Method:

1. Place 360g of frozen mixed summer fruits in the bottom of a greased oven proof dish.
2. Sprinkle 40g icing sugar over the top.
3. Make a basic sponge mix. Cream the sugar and butter until fluffy then fold in the other sponge ingredients until smooth.
4. Pour over the top of the fruit
5. Cook in a 200oc preheated oven for 20 mins or until the sponge is cooked. (Has risen and a golden brown on top)
6. Cool for 20 mins in the dish and then tip out onto a plate so the fruit is on top!
7. Serve with cream, ice- cream or on its own.

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