Taking inspiration from Great British Bake Off and after purchasing some beautiful donut peaches from Stanley’s Farm Shop I decided to whip up an upside down cake. I LOVE upside down cakes, the jammy-ness of the fruit and the light but gooey sponge makes for the perfect dessert, especially with a side of vanilla ice cream. This cake would also work with other soft fruits such as nectarines or apricots.
Peach upside-down cake with honey pistachios
For the peach jam:
6 peaches, sliced as neatly or messily as you desire (they cook down to almost mush anyway, so if your pattern is less than perfect no need to worry)
50g soft muscavado sugar
For the cake:
150g unsalted butter
150g caster sugar
2 eggs, beaten
100g self raising flour
1tsp baking powder
100g ground almonds
1tsp vanilla extract
60ml milk, this is a play by eye ingredient, if your mixture is loose enough it may not be needed.
For the Pistachios
1) Preheat the oven to 180°C/350°F/gas mark 4 and place a shelf in the centre of the oven.
2) Grease a 10inch (or whatever cake tin you wish to use) and ensure you use greaseproof paper as the jam will get too hot against the metal tin and overcook.
3)Place your sliced peaches onto the greased bottom of the tin, choose whatever pattern you wish.
4) In a mixer (or by hand if you’re feeling brave/strong) cream together the caster sugar and unsalted butter. Once combined slowly add in the beaten egg (if the mixture begins to curdle add some of the flour, but if you beat quickly enough this should not occur) Once the egg has been added, incorporate the vanilla extract.
5) In a separate bowl sift together the flour and baking powder. Then stir the almonds into the sifted mixture. Combine the wet and dry ingredients to form a smooth batter (although it won’t be as smooth as a normal sponge as the almond provides a bumpy texture, just ensure all ingredients a well combined) if your mixture is too thick add the milk.
6) In a sauce pan, melt 50g of butter. Once melted add the muscavado sugar and cinnamon and simmer on a low heat until the sugar has dissolved and the mixture is thick and smooth. Pour this onto the peaches in the cake tin.
7) Pour the cake batter on top of the peach and sugar mixture. It would be a good idea to place the cake tin inside a baking tin and the sugar mixture will ooze during the cooking process and is a pain to chip off the bottom of the oven!
8) Bake in the oven for 35-40 minutes, or until golden brown and cooked throughout (the skewer test works a dream, pop it in, if it comes out clean your cake is cooked)
9) Let the cake cool for 5 mins once you have taken it out of the oven. Don’t leave it for any longer as it will cool and the jammy peach mixture will stick to the bottom. Carefully turn out onto a plate, remove the greaseproof paper (if it has remained on the cake) and leave to cool.
10) When cooling the cake will separate away from the peach slices, this is perfectly normal. A good trick to solve this is to use some honey in a squeezy bottle and squeeze some honey into the gaps, it retains the sweetness of the fruit without detracting from the peach flavour as well as leaving a sheen finish.
11) Melt the final amount of butter, and a tablespoon of honey in a sauce pan, once combined add the pistachios. Spread the now honey-ed pistachios onto a baking tray and place in the oven or 10 minutes at 180°C/350°F/gas mark 4.
12) Leave the pistachios to cool (so the honey hardens) and sprinkle over the cake and you are done!
This cake is perfect for pretty much any scenario, a winter’s day by the fire, an after dinner dessert or just a cheeky treat to accompany a G&T in the garden, Enjoy!