Upside-down peach and raspberry cake
A simple upside-down peach and raspberry cake inspired by the blog’s Melba series – including the favourite summer peach and raspberry pavlova and the no-bake peach cheesecake. This cake is delicate, enriched with ground almonds and made with buttermilk or kefir. It’s so tender that it’s best baked the day before, or at least a few hours in advance, as this makes it easier to slice. And, of course, it’s absolutely delicious!
Ingredients for the fruit base:
- 2–3 large ripe peaches
- 100 g raspberries
- 1 tablespoon butter
- 1 tablespoon sugar
Line the base of a 23 cm springform tin with baking paper. Sprinkle the sugar evenly over the paper and drizzle with the melted butter. Stone the peaches and cut them into eighths. Arrange the raspberries over the base, then cover them with the peach slices, slightly overlapping the pieces.
Ingredients for the cake batter:
- 100 g butter
- 90 g caster sugar
- 1 large egg
- 100 g plain flour
- 50 g ground almonds
- 1 teaspoon baking powder
- 100 ml buttermilk or kefir
All the ingredients should be at room temperature.
In the bowl of a mixer, beat the butter and sugar until pale and fluffy. Add the egg and mix until fully combined. Sift the flour and baking powder directly into the mixture, then add the ground almonds and buttermilk. Fold together with a spatula or whisk just until combined. Spread the batter evenly over the prepared fruit.
Bake at 170°C for about 40 minutes, or longer if necessary, until the cake is baked through and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Enjoy!
