Upside Down Peaches And Clotted Cream Cake
Ingredients
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200g golden caster sugar, plus 2 tbsp
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3 ripe peaches, stoned and cut into thin slices
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50g ground almonds, plus 2 tbsp
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100g salted butter, softened, plus extra for the tin
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2 eggs
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100g clotted cream, plus extra to serve
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200g self-raising flour
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½ tsp almond or vanilla extract
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½ tsp baking powder
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2 tbsp flaked almonds, toasted
Instructions
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm round fixed-base (or tight-fitting springform, to prevent any drips) cake tin.
- Â Sprinkle the 2 tbsp of sugar into the base of the tin, lay the peach slices on top in a spiral, fitting them in snugly. Evenly sprinkle the 2 tbsp of ground almonds over the peaches.
- Beat the butter and sugar with an electric whisk until creamy, then add the eggs one at a time, followed by the Devon Clotted Cream. Fold in the flour, almond or vanilla extract and baking powder, and mix until just combined.
- Dollop spoonfuls into the tin over the peaches and smooth over the surface. Bake for 50 mins-1 hr or until a skewer comes out clean when inserted into the middle.
- Leave to cool in the tin, then flip onto a plate when at room temperature.
- Serve the cake with Devon Clotted Cream, sprinkled with the toasted flaked almonds.