Caramelised peach upside-down cake

Method

1. Stone the peaches and cut them into slices just over half a centimetre thick. Arrange them in the bottom of a tin greased with butter.
2. Make the caramel by heating 100 g sugar with 60 ml water until amber. Pour the caramel over the peach slices.
3. Mix the remaining sugar (95 g) well with the butter.
4. Add the eggs and vanilla extract to the previous mixture and mix well.
5. Add the sifted flour and baking powder.
6. Pour the batter over the peaches (the caramel will have hardened a little, but it melts in the oven)
7. Bake in a preheated oven at 180° for about 30 min (test with a skewer)

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 120 g	100 g	% IR*	Share
Energy	295 kcal	246 kcal	15 %
Fat	13 g	11 g	19 %
of which saturates	7.7 g	6.4 g	39 %
Carbohydrate	40 g	33 g	15 %
of which sugars	28 g	23 g	31 %
Fibre	1 g	0.8 g	—
Protein	4.6 g	3.8 g	9 %
Salt	0.2 g	0.2 g	3 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos