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Upside-down summer berry cake

In the summer when berries are at their best, this is one of my favourite cakes to bake. There’s something so fun about cooking the berries in a pan over the hob and then just pouring the batter over the top and popping the whole thing in the oven. Turned out, the mixture of berries makes the most beautiful ready-made topping, so there’s no need to worry about icing – it’s all ready to go. Team it with cream or ice cream and it makes a brilliant dessert warm from the oven, or allow it to cool and serve a slice with a cup of tea the next day.

Serves 8

50g (1¾oz) butter

200g (7oz) caster sugar

75g (2½oz) raspberries

75g (2½oz) blueberries

75g (2½oz) strawberries, hulled and cut into halves

200g (7oz) plain flour

1 tsp baking powder

½ tsp salt

¼ tsp bicarbonate of soda (bread soda)

2 eggs

1 tsp vanilla extract

200ml (7fl oz) buttermilk

75ml (2¼fl oz) sunflower oil

softly whipped cream, to serve

25cm (10in) ovenproof frying pan

1. Preheat the oven to 180°C (350°F) Gas mark 4. Melt the butter in the ovenproof pan over a medium heat. Stir in half the sugar and cook over a gentle heat for 2 minutes. Add the fruit and set aside.

2. Sift the flour, baking powder, salt and bicarbonate of soda into a large bowl. In a separate bowl, whisk the eggs. Add the vanilla extract, the remaining sugar, the buttermilk and oil to the eggs. Mix together to combine.

3. Pour the liquid mixture into the dry ingredients and whisk to form a batter. Pour the batter over the fruit in the pan. Put the pan in the oven and bake for 30–35 minutes until the cake feels firm in the centre.

4. Leave to cool in the pan on a wire rack for 5 minutes, then turn out by putting an inverted plate over the top of the pan and turning the pan and plate over in one quick movement. Serve warm or at room temperature with cream.