Upside Down Peach and Passionfruit Cake
Try this Upside Down Peach and Passionfruit Cake recipe, or contribute your own.
Try this Upside Down Peach and Passionfruit Cake recipe, or contribute your own.
- 2 tablespoons lemon juice
- 1-1/2 teaspoons baking powder
- whipped cream
- finely grated zest of 2 lemons
- 1 tablespoon honey or sugar
- 25 g (.9 oz) melted butter
- 1/4 cup brown or muscovado sugar
- 3 firm ripe peaches halved, stoned & sliced
- 100 g (3.5 oz) softened butter
- 1/2 cup brown sugar or honey
- 3 free-range eggs (at room temperature)
- 1/2 cup plain flour (i used gluten-free flour blend)
- 1/2 cup almond meal (ground almonds)
- 1/4 cup passionfruit pulp (about 3 passionfruit)
- Carbohydrate 2.88362612985375 g
- Cholesterol 27.307525 mg
- Fat 7.375025 g
- Fiber 0.0128750002240738 g
- Protein 0.423735000036469 g
- Saturated Fat 4.5908534 g
- Serving Size 1 1 slice (40g)
- Sodium 7.69841250026695 mg
- Sugar 2.87075112962968 g
- Trans Fat 0.3803121 g
- Calories 77 calories
Step-by-step
- Preheat oven to 160C (320F).
- Line an 18-21cm (7-8 inch) spring-form cake tin with a large piece of baking paper to cover the bottom and sides.
- Drizzle melted butter over the base of the cake tin and spread it evenly using a pastry brush.
- Scatter over brown sugar (or muscovado sugar).
- Arrange sliced peaches on top in a circular pattern.
- In a medium-sized electric mixing bowl, cream butter, sugar (or honey), and lemon zest until thick, fluffy and pale.
- Beat in eggs, one by one, making sure they are fully incorporated after each addition.
- Gently fold in flour, almond meal, baking powder and lemon juice until well incorporated and batter is smooth.
- Pour batter over top of peaches and roughly smooth out the top.
- Bake for 45-50 minutes or until cake is light golden and springs back when lightly pressed in the centre.
- Place on a wire rack for a few minutes to cool slightly.
- Place a serving plate on top of the cake tin, then holding both plate and cake tin firmly together and carefully invert/turn upside-down in one smooth motion.
- Release cake spring latch, remove sides and base of cake tin and peel off baking paper.
- Allow to cool for about 10 minutes, during which time you can make your passionfruit syrup.
- Boil the pulp from the passionfruit with 1 tablespoon honey or sugar for a few minutes in a small pot, or microwaving on high for a minute until hot and syrupy.
- Drizzle the passionfruit syrup over the cake once it's rested for 10 minutes.
- Serve while still warm or at room temperature, with a dollop of cream.
A Slice of Sunshine: My Upside Down Peach and Passionfruit Cake Adventure
Baking has always been my sanctuary, a place where I can escape the daily grind and create something beautiful and delicious. Today, I want to share with you one of my favorite creations: an upside-down peach and passionfruit cake. This recipe isn't just about following instructions; it's about the journey, the sensory experience, and the joy of sharing the final product with loved ones. The aroma alone – the sweet peaches mingling with the tart passionfruit, the subtle hint of lemon zest – is enough to transport you to a sun-drenched orchard.
The inspiration for this cake came unexpectedly. I was browsing a farmers market, overwhelmed by the vibrant colors and abundance of fresh produce. A basket of perfectly ripe peaches caught my eye, their velvety skin glowing under the morning sun. Next to them sat a pile of passionfruit, their vibrant purple hues hinting at the tangy, sweet treasure within. The combination felt instantly right, a symphony of flavors waiting to be unleashed. The idea for an upside-down cake, with the fruit nestled in the caramelized sugar, simply blossomed from there.
The process itself is surprisingly therapeutic. The gentle act of slicing the peaches, the careful arrangement of them in the baking tin, the rhythmic creaming of butter and sugar – these are moments of mindful creation. I find myself lost in the rhythm of the recipe, each step bringing me closer to the finished product. And as the cake bakes, the scent filling my kitchen, it’s a reminder that even the simplest acts can bring immense joy.
Beyond the deliciousness, this cake is a testament to the power of using seasonal ingredients. The peaches, bursting with summer sweetness, and the passionfruit, a taste of tropical sunshine, create a flavor profile that's both comforting and exciting. It's a celebration of nature's bounty, a reminder to appreciate the simple pleasures in life. And for me, that’s what baking is all about.
The presentation of this cake is almost as satisfying as the taste. The glistening, caramelized peaches, nestled within the golden sponge, are a sight to behold. Inverting the cake is a moment of anticipation, a gentle reveal of the beautiful creation hidden within. The final touch, a drizzle of passionfruit syrup, adds a burst of vibrant color and intense flavor that takes this cake to another level.
This upside-down peach and passionfruit cake is more than just a dessert; it's an experience. It's a conversation starter, a shared moment of delight, and a beautiful testament to the joy of creating something delicious from scratch. So gather your ingredients, let the aroma transport you, and embrace the simple pleasure of making this delightful cake. It’s more than a recipe; it’s a journey.
Beyond the Recipe:
This recipe is incredibly versatile. Feel free to experiment with different fruits, depending on what’s in season. Imagine a spiced apple and pear version for fall, or a strawberry and raspberry cake for summer. The possibilities are endless. You can also adjust the sweetness to your liking, adding more or less sugar or honey depending on the sweetness of your fruit.
Don't be afraid to personalize the cake further. A dusting of powdered sugar, a sprinkle of chopped nuts, or a scoop of vanilla ice cream can elevate the dessert to new heights. And for those who love a little bit of extra indulgence, a dollop of whipped cream is the perfect finishing touch.
Most importantly, remember that baking is about enjoying the process. It's about embracing the imperfections, celebrating the successes, and sharing the joy of creating something delicious with those you love. So, bake away, and let the aroma of your creation fill your kitchen with warmth and happiness.
Serving Suggestions:
Serve the cake warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream is the perfect complement to the rich, fruity flavors. A cup of strong coffee or a glass of chilled white wine also pairs beautifully with this delightful cake.
Storage:
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cake in an airtight container for up to 3 months.
