Caramelised Peach Upside-Down Cake
with Peach Syrup
- Almond
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- Walnut
- Pistachio
- Milk
- Macadamia
- Pine nut
- Peanuts
- Sesame
- Pecan
- Hazelnut
- Cashew
- Almond
- Brazil nut
- May contain traces of allergens
Ingredients
1 tin
Tinned Peaches
1 packet
Brown Sugar
(May be present: Soy, Walnut, Pistachio, Milk, Macadamia, Pine nut, Peanuts, Sesame, Pecan, Hazelnut, Cashew, Almond, Brazil nut.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Walnut, Pistachio, Milk, Macadamia, Pine nut, Peanuts, Sesame, Pecan, Hazelnut, Cashew, Brazil nut.)
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Soy, Walnut, Pistachio, Milk, Macadamia, Pine nut, Peanuts, Sesame, Pecan, Hazelnut, Cashew, Almond, Brazil nut.)
Not included in your delivery
20 g
butter (for the sauce)
(Contains: Milk;)
200 g
softened butter
(Contains: Milk;)
3 piece
egg
(Contains: Eggs;)
⅓ cup
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat the oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper.
• Drain tinned peach (reserving liquid) then slice into thin wedges.
• Measure out 200g of softened butter and set aside at room temperature. Measure 20g butter (for the sauce) and set aside.
• Divide brown sugar into two separate bowls: 160g in one bowl, and the remaining 40g in a second bowl.
TIP: Using room temperature butter helps the batter get light and fluffy!
• In a medium saucepan, combine the butter (for the sauce) and 40g brown sugar. Cook over medium heat, stirring, until the sugar is dissolved, 2-3 minutes.
• Once the sauce has slightly cooled, pour sauce into the lined cake tin. Arrange peach slices, in a single layer, on top of the sauce.
• In a large bowl, add 160g brown sugar and butter (for the cake). Beat with electric beaters until light and fluffy, 2-3 minutes.
• Add eggs, one at a time, and beat until smooth. Using a spoon, fold in the basic sponge mix and milk until just combined.
• Pour cake batter into the lined cake tin, covering the peach. Bake for 45 minutes to 1 hour. Set aside to cool in the tin, 15-20 minutes.
TIP: To check if the cake is done, stick a toothpick or skewer in the centre. It should come out clean.
• While the cake is baking, wipe out the medium saucepan then place over medium heat with the reserved peach liquid. Reduce until slightly thickened, 5-6 minutes.
• When the cake has cooled, place a serving plate on top of the cake. Carefully flip cake over and remove the tin to reveal the peach top.
• Divide caramelised peach upside-down cake between plates.
• Drizzle over peach syrup and garnish with flaked almonds. Enjoy!
