Get ready to turn your baking game upside down – literally! Benjamina Ebuehi has whipped up a storm with her reinvented take on the classic upside-down cake, 'The Sweet Spot', which is about to blow the lid off traditional baking. Ditching the humble pineapple for a star-studded cast of blueberries and a mysterious blend of five-spice, this showstopper is an absolute game-changer!
Benjamina's journey with upside-down cakes began as many do – under the assumption that tinned pineapple was the only way to go. But this talented baker didn't just question the rules; she rewrote them! Plums, apples, and blood oranges have all taken a turn in the spotlight, but it's blueberries that steal the show here. Why? Because they're so juicy, you don't need to faff about with an extra caramel layer – just toss 'em with caster sugar and five-spice powder, and you're golden!
The real magic happens when the five-spice blend kicks in, adding a warm hug of fragrance that wraps itself around the sweetness of the fruit. Typically comprising star anise, cloves, Chinese cinnamon, Szechuan pepper, and fennel seeds, this spice mix is the unsung hero of Ebuehi's creation – elevating the flavour profile to dizzying heights!
Don't worry, this cake is as easy to make as it is to devour. With a five-minute prep time and an hour-long bake (yields nine servings, FYI), you'll be serving up slices in no time! Simply preheat your oven to 180C (160C fan), get your tin ready, spread those sugared blueberries at the bottom, and pour over a rich batter made from eggs, caster sugar, light brown sugar, olive oil, melted unsalted butter, soured cream, plain flour, baking powder, and fine sea salt.
Once baked to perfection (40-45 minutes or until that skewer comes out clean), let the cake cool briefly before flipping it onto a serving plate. Serve warm with scoops of ice-cream, and get ready for a match made in heaven! Ebuehi's 'The Sweet Spot' is an instant classic – you won't want to miss this baking sensation!