YUM YUM YUM!
I have to admit, I'm not a big fan of fruit cake - BUT I tried out this recipe and absolutely loved it! It's not too heavy and it makes a change from the same old Victoria sponge. The great thing about it is that you can change the fruit on top, to any other canned fruit. I'm sure you could use fresh fruit however, there may be slight alterations to the recipe, experiment!
I got this recipe from a website (link below) and altered it only very slightly by adding sliced almonds instead of powdered ones as it added to the texture of the sponge.
Here's some images of how I made this little slice of heaven:
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Ingredients. TIP: Don't forget to line your tin or it will stick-not fun to clean up! |
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Waiting for the sugar and water to caramelize was a little tedious, so be patient! Pattern your fruit any way you'd like to create a cool effect once it is cooked. |
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By the time you've made your batter, the peaches and caramel should be solid enough to not mix with the batter once you pour it, if not, leave it for about 5 minutes. |
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Voila! |
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Ice-cream, custard or whipped cream - take your pick and indulge! |
Enjoy! Xx
http://www.taste.com.au/recipes/9591/upside+down+peach+cakehttp://www.taste.com.au/recipes/9591/upside+down+peach+cake
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