Upside-down peach and raspberry cake

Prep: 20 mins
Cook: 45 mins
Upside-down peach and raspberry cake
Delicious gluten-free upside-down cake using the best of Summer fruits.

200g butter

200g soft brown sugar

2 peaches, sliced thinly, plus extra for decorating

Handful raspberries, plus extra for decorating

5 eggs, separated

200g caster sugar

225g ground almnds

1 tsp vanilla extract

2 tbsp lemon juice

Preheat oven to 180°C/350°F/Gas 4.

Grease and line a 23cm cake tin.

Melt soft brown sugar and 200g butter together in a saucepan.

Pour into the prepared cake tin.

Arrange the sliced peaches and handful of raspberries on the base of the tin.

Place the egg whites in a spotlessly clean bowl and whisk until stiff peaks form.

In a separate bowl whisk together egg yolks and caster sugar.

Add ground almonds, vanilla extract and lemon juice and fold together.

Gently fold in the egg whites.

Bake in the oven for 45 minutes.

Remove from the oven and allow to cool for 10 minutes.

Place a serving plate over the top of the cake, then flip smoothly upside down, removing the tin.

Top with fresh peaches and raspberries. Serve with whipped cream.

Serves
10

Preparation Time
20 minutes

Cooking Time
45 minutes

Main ingredients
Fruit, Eggs

Recipe Type
Cakes & Baking, Dessert, Cake Stall, Vegetarian

Cuisine
Cafe

Special Info
Gluten free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

You could easily substitute other seasonal fruits here, such as plums instead of peaches or bluberries instead of raspberries.
 
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