Berry Upside-Down Cake

Lovely mixed berries and cake! You wouldn’t think that these recipes would be allowed if you are watching the calories. The video shows the traditional recipe – but it does show you how to make this. However the lower calorie recipe uses a fat-free sponge for this dessert and you can serve it with a dollop of Greek yoghurt for a relatively guilt free pudding!


Lower Calorie Berry Upside-Down Cake


  • 500 grams frozen mixed berries
  • 4 large eggs
  • 125 grams (4oz) caster sugar
  • 125 grams (4oz) plain flour


  1. Preheat oven to gas mark 4/180ºC (170ºC in a fan oven).
  2. Scatter berries over base of cake tin.
  3. In a large bowl, add eggs and sugar, then whisk over a bowl of hot water for about 10 mins, till very pale and thick and the whisk can leave a figure of eight on top of mixture if it’s lifted out of bowl.
  4. Gently fold in flour in three batches, then spoon mixture evenly over berries.
  5. Cook for about 35-40 mins, till golden brown and cooked through.
  6. Serve warm or cold.

You will need: a 20.5cm / 8in square cake tin, greased and base lined with greaseproof paper.

Serves 8 – Serving Size 1/8 cake – Nutrition Per Serving
Calories: 162, Fat: 3g, Carbohydrate: 28g