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Peach Upside Down Cake

Serves:

Ingredients

For measurement conversions click here

75

ml

veg or sunflower oil

90

g

light brown or caster sugar

1.5

eggs

25

g

ground almonds (grinded down in food processer)

65

g

flour

0.5

tsp

baking powder

0.5

tsp

vanilla extract

200

g

tinned peaches

Recipe submitted by: Sarah, FoodCycle Cardiff Volunteer

Equipment needed: Equipment needed: Baking tray(s), parchment paper, food processor and mixing bowl

Method

  1. Preheat oven to 155°C fan/175°C non fan/gas mark 4.
  2. If your peaches are in halves, slice them up. If they’re already sliced, cut any larger pieces in half so they’re all a similar size.
  3. Line your tray(s) with parchment paper and sprinkle lightly with sugar. Then arrange you peach slices in your desired pattern at the base of the lined trays.
  4. In a large bowl whisk the oil and sugar together until well combined then add the eggs along with the vanilla whisking until fully combined and fluffy.
  5. Sift in the flour and baking powder and mix in. Fold in the ground almonds until just combined (try not to over mix).
  6. Spoon the batter evenly over the fruit and place in the centre of the oven.
  7. Bake for approximately 45 minutes, or until a knife inserted in the centre comes out clean. Start checking after about 30 minutes, as oven temperatures can vary. If you’re using smaller tins, the baking time may be shorter.
  8. Allow to cool for about 15-20 mins once out of the oven then loosen the sides and flip out onto a board to slice.

  9. Served with carnation milk, ice cream, custard or Greek Yoghurt or crème fraiche.

Top Tip:

  • If making nut free, substitute almonds with finely ground semolina, polenta, or rice.
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Useful Conversions

1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug

Remember: Cooking time varies based on the quantity of food you cook