Name: Nectarine and almond upside-down cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 9
Ingredients: 50 gram butter, chopped; 1/2 cup (110g) firmly packed brown sugar; 3 large nectarines (650g), cut into 8 wedges each; 125 gram butter, extra, softened; 1 teaspoon vanilla extract; 1 1/4 cup (275g) caster (superfine) sugar; 3 eggs; 3/4 cup (110g) self-raising flour; 3/4 cup (110g) plain (all-purpose) flour; 3/4 cup (180ml) milk; 1 cup (120g) ground almonds; 1/3 cup flaked almonds, toasted

Nectarine and almond upside-down cake

This sweet and fruity nectarine and almond upside-down cake is the perfect treat for afternoon tea.

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Serves 9

Prep

25M

Cook

50M

Total

1H 15M

Ingredients

50 gram butter, chopped

1/2 cup (110g) firmly packed brown sugar

3 large nectarines (650g), cut into 8 wedges each

125 gram butter, extra, softened

1 teaspoon vanilla extract

1 1/4 cup (275g) caster (superfine) sugar

3 eggs

3/4 cup (110g) self-raising flour

3/4 cup (110g) plain (all-purpose) flour

3/4 cup (180ml) milk

1 cup (120g) ground almonds

1/3 cup flaked almonds, toasted

Method

1.Preheat oven to 180°C. Grease a 19cm square cake pan; line base and sides with baking paper.

2.Combine chopped butter and brown sugar in a small saucepan, stir over low heat until smooth; pour into base of cake pan. Place nectarine wedges, cut-side down, over caramel mixture.

3.Beat softened butter, extract and caster sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours, and milk, in two batches. Stir in ground almonds.

4.Spread mixture into pan; bake about 50 minutes. Stand cake in pan 15 minutes before turning onto a wire rack to cool. Serve sprinkled with flaked almonds; drizzle with any juices left in pan.

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Ingredients

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