She’s a 10 year-old Harry Potter fan, he’s a heavily tattooed music festival director. Two takes on the raspberry cake.

Dave’s Chocolate Raspberry Upsidedown Cake and Anna’s Bitter Delight.

Food Miles: What inspires you as a cook?

Anna: The creativity. The results are very encouraging and I get to lick the bowl!

Dave: The awesome local and seasonal produce available here in the New England, and being creative to minimise food waste.

RECIPES

Anna’s Bitter Delight

2 cups SR flour

2 cups sugar

1 cup milk

4 eggs

50g butter

lemon and lime juice

Icing

5 teaspoons icing sugar

50g butter

lemon and lime juice

Raspberries

Topping

Raspberries

Coconut

Icing sugar

Wily cook Anna has declined to give the method, thinking she might enter her cake in the local show. ‘Guess!’ she says.

Dave’s Chocolate Raspberry Upsidedown Cake

1/2 cup cocoa

3/4 cup plain flour

1 1/2 cups caster sugar

1 1/2 teaspoons vanilla extract

3 eggs

3/4 cup raspberries

125g butter

Preheat the oven to 160 degrees Celsius. Line a 22cm square baking tin.

Sift cocoa into medium bowl. Melt butter and stir into cocoa in a steady stream.

Whisk eggs and vanilla together, add to cocoa mixture.

Stir in caster sugar until well combined. Fold in flour until just combined, don’t over-mix.

Arrange berries in bottom of cake tin and pour batter over berries. Bake for 25-30 minutes. Serve with icing sugar and fresh cream, if desired.

May the best cake win!

Do you have a bake off story? Send in your photos, recipes and what inspires you as a cook to editorial@foodmilesmag.com.au. The best entry will be published online each month and the winners will receive a Food Miles cap. We’d love to hear from you. Anna and Dave, your caps are in the mail.