Description
Delicious summer cake with peaches and blackberries – baked upside down ;)
Ingredients
Scale
- 1/3 cup (100g) golden or light (sugar) syrup
- 1 1/2 tbsp. hot water
- 2–3 peaches
- some blackberries
- 1 cup (200g) sugar
- 6.4 oz. (180g) Brunch Buttrig-Frisch, unsalted
- 3 medium eggs
- 2 1/4 cups (290g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup (60g) ground almonds
- 3/4 cup (180ml) buttermilk
- 1–2 tbsp. sliced almonds
Instructions
- Preheat the oven to 350°F (180°C). Wash the blackberries and peaches and dry again. Remove the stones from the peaches and cut into slices. Mix the syrup with the hot water, pour into a lightly greased cast iron skillet (9 inches/24cm) and place the fruits on top in a pattern you like. Set aside. If you don’t have an iron skillet use a springform tin with the same size and line with baking parchment.
- Add the sugar and Brunch to a large bowl and mix until very well combined. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder, baking soda, and ground almonds – add together with the buttermilk to the bowl and mix until just combined. Pour over carefully over the fruits, try not to move the fruits. Sprinkle with the sliced almonds and and place on a baking sheet in the middle of the oven. Bake for about 40-45 Minutes until golden brown and a wooden skewer inserted into the center comes out clean (if it gets too dark, cover with some aluminum foil). Take out of the oven and let the cake rest for about 10 minutes, then loosen a bit the sides of the cake with a knife, place a serving plate on top of the skillet and turn upside down. Let cool down and dust with some confectioners’ sugar or serve with some whipped cream or if it’s still a bit warm with ice cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10