Peaches and clotted cream cake
The classic combo of peaches and cream makes for an easy and delicious upside-down cake. Adding clotted cream to the batter gives the sponge a fluffy texture and rich flavour
- Serves: 12 persons
- 200g golden caster sugar, plus 2 tbsp
- 3ripe peaches, stoned and cut into thin slices
- 50g ground almonds, plus 2 tbsp
- 100g salted butter, softened, plus extra for the tin
- 100g clotted cream, plus extra to serve
- 200g self-raising flour
- ½tsp almond or vanilla extract
- ½tsp baking powder
- 2tbsp flaked almonds, toasted
Step 1Heat 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. 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.
Step 2Beat the butter and sugar with an electric whisk until creamy, then add the eggs one at a time, followed by the clotted cream. Fold in the flour, almond or vanilla extract and baking powder, and mix until just combined. Dollop spoonfuls (it will be quite a thick batter) 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 ice cream or more clotted cream, sprinkled with the toasted flaked almonds. It will keep for two days in an airtight container in a cool place but is best eaten within a day.