Caramelised nectarine upside-down cake with butterscotch drizzle

September 14, 2013 (Last Updated: January 11, 2019)

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Caramelised nectarine upside-down cake with butterscotch drizzle

Serves: 1 cake
Cooking Time: 1 hour

Ingredients

  • TOPPING
  • 100g butter
  • 150g demerara sugar
  • 8 ripe nectarines
  • 150g almond meal
  • 290g butter
  • 120g self-raising flour
  • 5 eggs
  • 5ml vanilla extract
  • dried rose petals, to garnish

Instructions

1

Preheat the oven to 180°C.

2

Line a 23cm springform cake tin with baking paper, including up the sides.

3

For the topping, melt the butter and sugar and et aside to cool.

4

Slice the top off the nectarines and place them in a large bowl. Pour boiling water over. Leave them for a bit, rinse in cold water, peel the skin off and slice.

5

Put the almond meal, butter, flour, eggs and vanilla in a blender and combine well.

6

Pour the sugar mixture into the base of the tin and arrange the nectarines on top. Spoon the almond meal mixture over and bake for 40 – 45 minutes.

7

To serve, invert the cake out of the tin, garnish with rose petals and serve hot or cold with fresh cream.

COOK’S TIPS
• Any seasonal fruit can be used.
• Almond meal is available from Thrupps and baking shops.

 

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September 14, 2013 (Last Updated: January 11, 2019) By
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