[WATCH] Peach upside-down cake
Watch Sean Gravina make a perfect summer dessert – a peach upside down cake served with ice cream.
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Peach upside-down cake
Ingredients
- 6 ripe peaches or nectarines, halved and stones removed
- 4 tsp demerara sugar
- 1 vanilla pod, scored lengthwise and seeds removed
- 125g butter
- 125g caster sugar
- 2 large eggs
- 125g self-raising flour
- Icing sugar, for dusting
Method
- Pre-heat the oven to 180°C.
- Put the peaches in a saucepan with the demerara sugar, the vanilla seeds and 4 tablespoons of water and simmer for 5 minutes
- Grease and flour a bunt tin and place the simmered peaches at the bottom and allow to cool for 10 mins before adding the cake batter.
- Beat together the butter, caster sugar and eggs until light and fluffy.
- Add the flour and mix thoroughly.
- Spread over the cooled peaches and bake in the pre-heated oven for 45 minutes.
- Remove from the oven and allow to cool for 10 mins in the pan before turning over and removing from the tin.
- Dust the cake with icing sugar.
- Serve with hot custard or ice cream.
This recipe first appeared on Gourmet Today TV, aired on 12 June, 2015.
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