Individual peach upside-down cakes

Individual peach upside-down cakes

By
From
Sweet
Serves
12

Peaches are perfect for this dessert, as the natural sugars in their juice cause the base of the cakes (which becomes the top, when served) to caramelise nicely. This recipe came from a peach farm I visited in the States a few years back. Each day, they made hundreds of these, using fruit picked the very same day, and people would travel from far and wide in their massive SUVs to buy them.

Ingredients

Quantity Ingredient

For the topping

Quantity Ingredient
60g melted butter, plus extra for greasing
60g demerara sugar
3 peaches, stoned and cut into wedges

For the cake

Quantity Ingredient
3 eggs
85g caster sugar
85g plain flour
25g melted butter

Method

  1. Preheat the oven to 180°C. Grease and line the bases of a 12-hole mini traybake tin.
  2. Divide the melted butter between the moulds and sprinkle in the demerara sugar – you need about a teaspoon in each mould. Lay 3 slices of peach on top, arranging them in a fan.
  3. Place the eggs and sugar in a food mixer or large bowl and whisk until very pale and thickened. Sift the flour over the mixture and fold in, then fold in the melted butter.
  4. Spoon the mixture into the tin, dividing the mixture equally between the 12 holes, then bake in the oven for 15–18 minutes until golden brown and risen. A skewer inserted into the centre of the cakes should come out clean – if it doesn’t, return the cake to the oven for a further 5 minutes and repeat.
  5. Leave to cool in the tin for 5 minutes then place a large baking tray with a small lip over the top of tin, flip it over and carefully lift the tin away. The cakes should slide out. Serve warm with custard.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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