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Upside-down caramel peach cakes
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Unveil luscious caramel peaches hidden inside stunning cakes.
Ingredients:
  • 330g (1 1/2 cups) caster sugar
  • 2 peaches, peeled, stoned, each cut into 12 wedges
  • 200ml extra virgin olive oil
  • 1 orange, zested
  • 75g fine semolina
  • 125g ground almonds
  • 8.00 gm baking powder
  • 200g thickened cream, whipped to soft peaks
  • 57.20 gm honey
Instructions:
  • Preheat the oven to 170°C. Grease 8 x 200ml pudding moulds and line the bases with baking paper. In a small, heavy-based saucepan over medium heat, combine 165g (3/4 cup) sugar and 125ml (1/2 cup) water. Stir until the sugar dissolves, then bring to a boil and simmer until it turns into a dark caramel. Quickly pour the caramel into the moulds, and delicately arrange 3 peach wedges on top of each.
  • In a bowl, combine the remaining sugar, oil, eggs, vanilla, zest, and 1/4 teaspoon salt by whisking until smooth. Then, add the dry ingredients and whisk until everything is mixed together.
  • Spoon batter over peaches in molds and smooth with a teaspoon. Bake for 15 minutes, then cover with parchment paper and bake for an additional 10 minutes or until a cake tester comes out clean. Allow cakes to cool in the molds for 10 minutes, then invert onto a wire rack.
  • Top the warm or room temperature cakes with cream and drizzle with honey before serving.

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