Peach Upside Down Cake with Brandy Cream
Servings: 6 - 8
Equipment
- 24cm round cake tin
Ingredients
Peach Compote
- 500g peach fruit, chopped into small chunks
- 1 tbsp maple syrup or brown sugar
- 1 tbsp water
- Squeeze of lemon juice
- Pinch of salt
Cake ingredients
- 200g almond flour
- 1 tsp baking powder
- 125g caster sugar
- 4 medium eggs
- 1/2 tsp ground cardamom
- 1/2 tsp vanilla extract
- rind of 1 lemon
Brandy Cream
- 200g mascarpone
- 100g thick Greek yoghurt
- 3 tbsp good quality brandy
- 2 tbsp maple syrup
Instructions
- Combine all Brandy Cream ingredients in a bowl and whisk until smooth and creamy. Cover and refrigerate.
- Halve and seed the peaches, then cut into small pieces. Place in a saucepan with the maple syrup and water. Bring to a boil, cover and simmer 5-10 minutes, or until the juices are released and the compote is thick. Remove and cool completely.
- Line a 24-inch round cake pan with baking paper. Spread the peach compote along the base of the tin.
- Heat the oven to 180°C.
- Beat sugar, eggs, vanilla and cardamom until light and fluffy. Gently fold in almond meal, baking powder and lemon zest until well combined.
- Pour the batter into the cake tin over the peach compote and bake in the oven for 45-50 minutes. Test the cake by piercing it in the center with a clean metal skewer. If it comes out clean and dry, the cake is done.
- Allow the cake to cool in the tin for 10 mins, then turn out onto a wire rack.
- Serve cake warm or cold with a generous dollop of brandy cream.
Notes
For a great tasting and affordable brandy option use Carlos I Brandy, click here