Serves 6 to 8
This cake was originally a pineapple and cherry upside down cake and was made daily here at Ballyknocken for hungry hillwalking guests. The 4 of us children would sneak a piece but so that we wouldn’t be caught we’d have to take a piece that was an entire pineapple ring! Because of my love for all my garden produces, I’m using delicious rhubarb here.
for the topping
60g butter, softened
120g soft light brown sugar
12 rhubarb stalks, trimmed and cut in 8 cm lengths, plus 4 tbsp brown sugar
¼ tsp ground cinnamon
for the cake
100g butter, softened
80g golden caster sugar
1 tsp vanilla extract
3 free range eggs
200g flour, sieved
1½ tsp baking powder
Mint leaves, to decorate
Dusting of icing sugar, to decorate
Preheat the oven to 180°C/fan 160°C/gas 4. Line the base of a square 20cm baking tin with parchment. Brush with melted butter and dust with a little flour. Place the rhubarb pieces on a roasting tray, sprinkle over some brown sugar and roast until just cooked and lightly caramelised.
For the topping, cream together the butter and sugar until light and fluffy. Spoon into the base of the tin.
Arrange the roasted rhubarb lengths and the juices form the roasting tray around the outer edge of the tin and place the blackberries in the centre. Sprinkle the ground cinnamon over.
To make the cake batter, cream the butter, sugar and vanilla extract until pale and fluffy. Add the eggs, one at a time.
Fold in the flour and baking powder. Spread the cake batter over the arranged fruit and bake in the preheated oven for about 30 to 35 minutes until well risen, golden and cooked. Insert a skewer into the cake to check that it comes out clean but be aware of the cooked fruit lower down. Transfer to a cooling rack, leaving in the tin to set for about 15 minutes.
Carefully slide a sharp thin knife around the edge. Place a plate on top and quickly turn over. Remove the parchment.
Serve warm with lots of whipped cream.