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 is dependent upon the dimensions.
- For the mass:
- – Butter 240 g.
- – Sugar 230 g.
- – Giant eggs 4 models.
- – Delicate lemon zest 1 unit.
- – Harina leudante 280 g.
- – Almond flour 80 g.
- – Milk 5 tbsp.
- To assemble and embellish:
- – Blueberries 1 blister.
- – Toasted and chopped almonds.
- – Gel shine.
Do not miss this spectacular recipe for peach upside-down cake
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 frivolously with butter once more and sprinkle with brown sugar.
3. Prepare the peach slices (in wedges) protecting the complete backside, one subsequent to the opposite, forming a flower.
4. Beat the mushy 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 needs to be considerably free, if needed add somewhat extra milk. Add cubed peaches and blueberries (or raspberries)
8. Pour the dough over the peach slices and canopy fastidiously, protecting all of the fruit.
9. Bake for roughly 25 to half-hour. The floor ought to brown nicely and the cake ought to separate barely from the sting of the mildew.
10. Take away from the mildew and let it cool for 2 minutes.
11. Rigorously unmold and switch onto the presentation plate.
12. Rigorously take away the parchment paper. Warmth the gel glitter and brush the floor of the fruit. Sprinkle the facet of the cake with chopped almonds and lemon zest.
13. Serve heat.
