Peach upside down cake
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.