Muntries Upside Down Cake



  • 250g butter
  • 250g caster sugar
  • 4 eggs
  • 1 teaspoon of vanilla essence
  • 1 pinch of salt
  • 4 cups of self-raising flour
  • 1 cup of milk
  • 1½ cups of fresh muntries
  • ½ cup dried quandong halves
  • 2 bananas, peeled and sliced lengthways
  • ½ cup each of honey and maple syrup
  • ½ cup glace orange
  • ½ cup glace riberries
  • 2 tablespoons of lime juice


  1. Preheat the oven to 180˚C. Cream the butter and sugar. Add the eggs slowly one at a time and blend well. Sift in the flour and salt and fold in gently. Add the vanilla. Crush 1 cup of the fresh muntries and fold them through the cake mix, then transfer to a lightly greased cake tin. Bake in the preheated oven for about 50 minutes at 180˚C.
  2. For the topping: chop up the glace orange, quandongs, remaining muntries and the glace riberries and put in a saucepan.
  3. Mix the honey and maple syrup through the chopped fruit and add the lime juice. Warm through (do not boil) and allow the fruit to soak in the syrup.
  4. Turn the cake out of the tin and lay the sliced bananas over the top (bottom) of the cake. Spoon the warm topping mix onto the bananas and the cake, letting the juices run through into the sponge, which will soak it up. The honey and maple syrup should hold the berries together on the top of the cake. Serve warm with cream.