Peach Cake recipe

HONEY SPICED PEACH UPSIDEDOWN

makes 1 8″ Cake

Recipe

  • 8-10 Medium sizes Peached cut into slices
  • ¾ Cup. Dhampure Brown Sugar
  • 1 pinch Creamof tartar (optional)
  • 2 tablespoonds Honey
  • A pinch of Cinnamon, Cardamom, Nutmeg, Nutmeg, Clove powder For the Cake
  • 110 gms unsalted Butter
  • ½ Cup Granulated Dhampure Sugar
  • 2 eggs
  • 1 Cup All Purpose Flour
  • 1-2 thsps milk
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon each of Cinnamon, Cardamom, Nutmeg, Nutmeg, Clove powder

METHOD

  1. Butter an 8 inch cake mould and line the bottom with parchment paper
  2. Arrange the slice of peach at the bottom of the mould
  3. In a pan melt the brown sugar with ½ cup water and cream of tartar till the sugar melts and  the liquid begins to thicken. Add the  spice powders
  4. Let it cools for a few minutes before pour over the peach in the prepared cake tin. Top with honey so the peached are completely covered.
  5.  Beat the butter and honey together a room temperature till the its creamy and fluffy
  6. Add the 2 eggs one at a time beating in between each addition
  7. The mixture make look curdled at this time but don’t worry
  8. Mix the dry ingredients well together and add little by little to the butter mixture
  9. Thin out this batter to spreadable consistency with the required amount of milk
  10. Spread over the peached inthe cake tine
  11. Bake in a preheated oven at 150 C for 40-50 mins until risen, springy to the touch, and a toothpick inserted into the cake comes out clean. 
  12. Once baked, remove it from the oven and allow to cool for 10 minutes.,Place a serving plate over the baking dish, then carefully invert the cake over the plate and remove the pan. Peel the parchment paper off.