Peach up­side down cake

Landscape (UK) - - In The Garden -

7 de-stoned peaches: 6 halved and 1 chopped into small pieces 280g un­salted but­ter, plus ex­tra for greas­ing 200g golden caster sugar, plus 2 tbsp for sprin­kling 4 eggs 300g self-rais­ing flour dou­ble cream, to serve Line and grease the bot­tom of a 23cm round loose-bot­tomed cake tin. In a fry­ing pan, melt 30g of the but­ter, then sprin­kle with sugar and add the 12 peach halves, cut side down. Fry on a high heat for 3-4 mins un­til golden on the cut sides. Fit the peach halves, cut side down again, within the bot­tom of the cake tin, care­fully trans­fer­ring them from the pan us­ing tongs. Pre­heat the oven to 190°C/gas mark 5. Whisk the 200g sugar and the eggs to­gether for 4 mins, us­ing an elec­tric whisk, un­til fluffy. Sift in the flour, then mix it in thor­oughly. In a small non-metal­lic bowl, melt the re­main­ing but­ter in a mi­crowave for 1 min, then whisk into the cake mix­ture un­til smooth. Mix in the re­main­ing chopped peach. Pour the mix­ture over the peaches in the cake tin and tap to level out. Bake for 45-50 mins un­til a metal skewer comes out clean. Al­low to cool, then re­move the cake from the tin. If the cake has domed on the top sub­stan­tially, slice it away. Turn the cake up­side down onto a serv­ing plate so the peaches are on the top and serve with cream.

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