Wednesday, 23 September 2009

Nectarine Upside-Down Cake

40g butter
275g caster sugar
175g unsalted butter, softened
3 eggs, beaten
225g plain flour
2tsp baking powder
75ml milk, at room temperature

Preheat the oven to 180C /gas 4
Butter a 22cm cake tin

Put 100g caster sugar and 2tbsp water in a small saucepan over a low heat and allow the sugar to dissolve. Bring to the boil and continue to cook, without stirring,until the sugar has turned a deep caramel colour. Add 40g butter and swirl round to mix evenly. Pour immediately into the cake tin, cover the base with an even coat of caramel. Leave to cool.

Peel the nectarines, cut off the flesh and cut into wedges, slice the rest of the flesh and arrange in the cake tin over the caramel.

Cream the softened butter and the remaining caster sugar until pale and fluffy. Gradually add the beaten eggs, mixing well between each addition. Sieve the flour, baking powder and a pinch of salt together and incorporate into the cake mixture using a metal spoon. Add the milk and mix until smooth.

Spoon the cake mixture over the nectarine slices and smooth over. Bake for 45-50 minutes. Allow to cool in the tin for 10 minutes then turn out onto a serving dish.

Serve with chilled double cream.

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