Raspberry & Blackberry almond upside down cakes


(makes two 6-inch cakes)

6-8 oz. fresh blackberries
6-8 oz. fresh raspberries
1 cups sugar
190g. unsalted butter, softened to room temperature
1-2 tsp. finely grated lemon zest
1 tsp. vanilla paste
3 eggs, at room temperature
2 cups (300g.) all-purpose flour
1+1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup (60g.) almond meal
1 cup (250ml) buttermilk, at room temperature
Honey (option), to serve

Read more at circahappy.com



Stay Fancy! ;)

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