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Peach melba upside-down cake
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Try a modern twist on the classic melba with peach and raspberries.
Ingredients:
  • 825g can peach halves in juice, drained well, thinly sliced
  • 185g butter, softened, chopped
  • 161.25 gm caster sugar
  • 4.40 gm vanilla extract
  • 2 eggs
  • 262.50 gm self-raising flour
  • 128.75 gm milk
  • 300g frozen raspberries
  • 24.00 gm icing sugar mixture
  • double cream, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan and line it with baking paper. Place peach slices in 2 overlapping circles on the bottom of the pan.
  • In a stand mixer, whip together butter, caster sugar, and vanilla until light and fluffy for 5 to 6 minutes. Mix in eggs one at a time. Gently sift flour over the mixture and add milk, then fold until just combined. Spoon the batter over the peaches in the pan and gently even out the top.
  • Bake for 45 to 50 minutes until a skewer comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool.
  • Place raspberries in a medium bowl and let them thaw for 20 minutes. Add icing sugar and crush raspberries with a fork until sugar is dissolved and mixture is pulpy. Serve cake with crushed raspberry mixture and cream.

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