Upside-down peach sponge

Latest comments and suggestions

• vixsticks

  25 July 2010

  vixsticks rated and commented on this recipe

  

  This was very tasty, however, next time I'll use a bigger, deeper tin. There was too much batter for the tin so it spread out over the sides plus the peaches were rather a snug fit, so you didn't get any cake between the peaches, leaving the cake a bit soggy and difficult to cut. I might make it with tinned apricots next time. All that being said - delicious.

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• Judi

  22 March 2011

  Judi rated and commented on this recipe

  

  a nice moist cake for a pudding or tea-time treat. I agree with vixsticks - you need a big tin and, if you only cut it into 15 pieces - it's a large serving.

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• sunhat22

  19 June 2011

  sunhat22 commented on this recipe

  i loved this recipe!!! although hubby is allergic to peach and berries so used pears fresh pears!! had it warm with custard!! it was heaven!!! xxx

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• sunhat22

  19 June 2011

  sunhat22 rated and commented on this recipe

  

  defo 5 star!!!

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• ibti1991

  29 December 2011

  ibti1991 rated and commented on this recipe

  

  fantastic sponge! a real treat! also used a deeper dish, and next time i would add more peaches.

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• Ruch

  16 February 2012

  Ruch rated and commented on this recipe

  

  This is a great recipe.... Everyone whom I've served this loves it. The sponge is a winner...!! The second time I made this, I just added a little bit of chopped peaches (say about 3-4 slices) and some chopped cashew nuts to the cake base. It gave more flavour to the cake and was awesome...

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http://www.bbcgoodfood.com/recipes/694637/

http://www.bbcgoodfood.com/recipes/694637/

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Ingredients

FOR THE TRAYBAKE SPONGE BASE

• 250g softened butter , plus extra for greasing
• 280g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla paste or extract

FOR THE TOPPING

• 2 tbsp caster sugar mixed with 1 tbsp flour
• small punnet raspberries
• 2-3 x 400g/14oz cans peach halves, drained

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Difficulty and servings

Cuts into 15 squares

Preparation and cooking times

Prep 25 mins

Cook 1 hr

Ingredients

FOR THE TRAYBAKE SPONGE BASE

• 250g softened butter , plus extra for greasing
• 280g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla paste or extract

FOR THE TOPPING

• 2 tbsp caster sugar mixed with 1 tbsp flour
• small punnet raspberries
• 2-3 x 400g/14oz cans peach halves, drained

Per serving

326 kcalories, protein 5g, carbohydrate 43g, fat 16 g, saturated fat 10g, fibre 1g, sugar 29g, salt 0.5 g

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