UPSIDE-DOWN PEACHES & CREAM CAKE
Upside-down cakes make a great tea party centrepiece. This peachy Victorian sponge is definitely no exception
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.
- Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden - the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.
- Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.
Nutrition Facts : Calories 658 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.94 milligram of sodium
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