Upside down raspberry lemon cake
Make this version of cake for a change, having the raspberry at the bottom provided a lot of moisture for the cake, and using lemon juice as liquid in the cake mix gives a tart taste and a super white cake.
3 eggs
100 sugar
pinch of salt
120 coconut oil
120 lemon juice
270 flour
1/2 tsp baking powder
raspberries, sugar, cinnamon powder
1. Whisk together cake ingredients in kitchen aide.
2. Brush coconut oil in baking dish, place a layer of raspberries at the bottom, sprinkle sugar and cinnamon powder.
3. Pour cake mix on top to cover all raspberries, bake at 180˚C until set, around 50 minutes.
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