Ingredients 1½ cups plain flour
2½ tsp baking powder
½ cup unsalted butter
1 cup sugar
2/3 cup milk
3 cups frozen raspberries
FOR WHITE CHOCOLATE CREAM SAUCE
¾ cup thickened cream
2 tsp vanilla
1¼ cups white cooking chocolate
Preheat the oven to 165° fan forced.
Mix the flour, baking powder and salt.
In a different bowl, cream the butter and sugar with an electric mixer. Add the eggs and continue beating ultil creamy.
Mixture should look like this when ready
Gradually add the dry ingredients to this mixture, alternating with the milk.
Put the raspberries in a 20 cm square pyrex or Corning Ware low dish that has been sprayed with oil, or use baking paper to line.
Sprinkle with a bit of sugar.
Spread the dough on the raspberries
Ready to go in the oven
Cook in the oven for 50 to 60 minutes -do not let dry out.
Let it cool in the pan.
When cool, make sure the sides are not stuck to the pan by running a knife along the edge.
Put a plate on top, and quickly turn it upside down carefully.
Upside down cake
If not making the sauce, eat with cream
Or make the delicious white chocolate sauce.
WHITE CHOCOLATE SAUCE
Mix the cream and vanilla in a saucepan, stirring occasionally until you start to see a few bubbles on the side. Do not let it boil.
Remove from the heat and add the white chocolate melts.
Stir until the chocolate has melted.
Pour into a glass jar and serve, or keep it in the fridge once it is cool.