Rebecca Seal showcased her delicious summer berry and elderflower upsidedown cake on Sunday Brunch.
The ingredients are: 150g butter, softened, 150g caster sugar, 3 large free range eggs, lightly beaten, 150g plain flour, 2 tsps baking powder, 3 tbsps bottlegreen elderflower cordial and Zest of 1 lemon.
For the topping: 150g raspberries, 150g blueberries and 2 tbsps bottlegreen Elderflower cordial.
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