by EAT with Dan and Steph Mulheron
WE ALL hate waste, and we are all guilty of fruit and veg going old in our fridges.
In our household, we create a veggie stock with any veggies that are on their way out. You can portion up the stock and freeze then use when needed.
With fruit, we separate it, peel and freeze it. Use frozen fruits in baking, smoothies and so much more.
Our advice is to buy fruits that are in season and cheap and then freeze them. You'll always have your own stash ready and you know they are great.
This week we share a yummy upside down cake using frozen raspberries.
Upside down raspberry cake
INGREDIENTS: 150g butter, softened
150g caster sugar
3 free range organic eggs
200g self-raising flour
1 tsp vanilla paste
juice of 1 lemon
Pinch of salt
2 cups frozen raspberries
zest of 1 lemon (use the one you just juiced)
1 tsp caster sugar
METHOD: Preheat oven to 180C.
Line the base of a 28cm spring form cake tin and oil the sides.
Layer the raspberries on the bottom of the cake tin so they are touching and a tight fit. Sprinkle sugar and the lemon zest over evenly.
For the sponge: In a large bowl, beat the butter until soft, then add the sugar and beat until pale and fluffy.
Beat in the eggs one at a time, add vanilla, lemon juice and salt, then stir in the flour.
Spoon the sponge mixture over the raspberries in blobs, then carefully spread it out to cover the fruit in the pan.
Place in the oven and cook for 45 minutes or until a skewer inserted into the middle comes out clean.
Remove from oven and sit for two minutes then place a serving plate on top of the pan and, clasping the plate firmly against the pan, carefully flip it over.
Open the springform and lift off the pan carefully to reveal the now upside down cake on the plate.
Serve warm or at room temperature with a little cream.
For more go to danandsteph.com.au