INGREDIENTS
- Makes a cake of roughly 26 cm.
- – Butter 50 g.
- – Brown sugar 100 g.
- – Ripe unpeeled peaches, approx. 6 models, so long as it will depend on the dimensions.
- For the mass:
- – Butter 240 g.
- – Sugar 230 g.
- – Giant eggs 4 models.
- – Refined lemon zest 1 unit.
- – Harina leudante 280 g.
- – Almond flour 80 g.
- – Milk 5 tbsp.
- To assemble and enhance:
- – Raspberries 1 blister.
- – Blueberries 1 blister.
- – Toasted and chopped almonds.
- – Gel shine.
Take pleasure in this spectacular inverted cake of peaches, raspberries and blueberries following the step-by-step beneath
PROCEDURE:
1. Preheat the oven to 180ºC.
2. Butter a detachable cake pan and place a base of butter paper. Brush the bottom and the partitions calmly with butter once more and sprinkle with brown sugar.
3. Prepare the peach slices (in wedges) protecting the whole backside, one subsequent to the opposite, forming a flower.
4. Beat the gentle butter with the sugar and create a cream.
5. Add the eggs and taste with the delicate lemon zest (or yellow lemon, or why not vanilla essence)
6. Add the self-rising flour with the almond flour, alternating with the
milk and blend.
7. The dough ought to be considerably unfastened, if crucial add a little bit extra milk. Add cubed peaches and blueberries (or raspberries)
8. Pour the dough over the peach slices and canopy rigorously, protecting all of the fruit.
9. Bake for roughly 25 to half-hour. It ought to brown the floor nicely and
The cake separates barely from the sting of the pan.
10. Take away from the mildew and let it cool for 2 minutes.
11. Fastidiously unmold and switch onto the presentation plate.
12. Fastidiously take away the parchment paper. Warmth the gel glitter and brush the floor of the fruit. Sprinkle the aspect of the cake with chopped almonds and lemon zest.
13. Serve heat.
