Upside-down honey nectarine cake

Готовим Desserts Upside-down honey nectarine cake

Use fresh nectarines or plums to make this delicious upside-down cake.

Lables: Lower gi Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180C. Grease and line the base and side of a 20cm round cake pan with baking paper.
  2. Arrange the nectarine or plum, slightly overlapping, over the base of the cake pan. Sprinkle with sugar.
  3. Combine flour, almond meal and extra sugar in a large bowl. Whisk the butter, honey, eggs and sour cream in a medium bowl. Pour into the flour mixture and stir to combine. Pour over the nectarine or plum and smooth the surface.
  4. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a serving plate. Cut into wedges and serve warm or at room temperature.

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2-3 just-ripe white nectarines, stoned, thinly sliced
1 tablespoon caster sugar
1 1/4 cups self-raising flour
1/2 cup almond meal
3/4 cup caster sugar, extra
150g butter, melted
1/2 cup honey
3 Coles Australian Free Range Eggs
1/2 cup sour cream

Adv

signature
Preparation time
25
Cooking time
1:00
Difficulty
Easy
Serves
12 people
Method
Baking
Category
Desserts
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