Upside-down peaches & cream cake

Upside-down peaches & cream cake

  • Rating: 5 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 8 slices

Upside-down cakes make a great tea party centrepiece. This peachy Victorian sponge is definitely no exception

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal658
fat43g
saturates26g
carbs64g
sugars45g
fibre1g
protein7g
low insalt0.94g
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Ingredients

For the peach topping

For the filling

Method

  • STEP 1

    Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.

  • STEP 2

    Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden – the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.

  • STEP 3

    Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.

Goes well with

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    Overall rating

    Rating: 5 out of 5.13 ratings
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