"The combination of almond meal and self-raising flour results in a light, soft crumb for the perfect afternoon tea cake" - Jessica Brook.

Yotam Ottolenghi proves there’s nothing sweeter than a nostalgic upside-down cake, re-imagined here with a marmalade you’ll want to spread on everything.

Keep the party going with Phoebe Wood and Georgie Esdaile's scrumptious bruleed upside-down mandarin cake.

We’re raising a toast to Yotam Ottolenghi’s brilliant lemon cake. It’s zesty and sweet.

"We have evoked the flavour of the Mediterranean with this olive oil and orange pairing for a super-moist, rich cake" – Phoebe Wood

Far from your average carrot cake.

Simple ingredients, extraordinary flavour.

Could it get any more classic or wholesome than a pineapple upside-down cake?

Admire the intricate layers of this cake from above.

This summer cake will impress at any feast. This is an edited extract from Always Add Lemon by Danielle Alvarez (Hardie Grant, $50). Photography © Benito Martin and Jess Johnson.

"This cake works beautifully with firm persimmons in place of the apples" - Jessica Brook

Celebrate Mother's day with this luscious caramel apple upside-down cake.

Valli Little turns banana cake on its head and drizzles it with a rich rum sauce using Queensland's very own Bundaberg rum.

With a moist almond meal base, this upside down cake by Alex Herbert is an elegant take on the classic.

Katie Quinn Davies says, "Upside-down rhubarb cake spiked with ginger is for lovers of tart fruit".