Taste of Scandinavia

September 27th - I'm still trawling through back copies of Delicious magazines that I found in a drawer and I saw a recipe for Upside Down Blueberry and Elderflower cake - a recipe from Signe Johansen. I've always got blueberries in the fridge because I like them for breakfast with Greek yogurt and I also had some wild blaeberries in the freezer, which I'd picked a while back. Perfect! The cake tin needed to be lined first with foil and then the blueberries 400g and elderflower cordial put on the bottom. 4 eggs, a teaspoon of vanilla extract and 250g of caster sugar were whisked until pale and fluffy. Then a mixture of 125g each of flour and ground almonds were added, alternating with a mixture of 125g each of melted butter and Greek yogurt. The batter was stuck on top of the berries and the cake baked for about an hour. I was so impressed with myself when I managed to get the cake upside down and still look decent.  It tasted gorgeous.