As soon as I watched episode 1 of this series of The Great British Bake Off I knew I wanted to make an upside down cake! It is such a simple cake but there is that nervous moment when you tip the cake upside down out of the tin, hoping your carefully placed fruit design stays in place on the bottom of the cake. It is either success or disaster. Luckily with this cake it was success and I had a big smile on my face! Obviously pineapple is the classic choice to go for here but like most of the contestants on the show did, I decided to go for an upside down cake that was a little bit different and used nectarines in mine, finishing it off with some Honey Roasted Pistachios.
To make this cake you will need:
2 large nectarines
50g soft brown sugar
1/2 tsp cinnamon
200g butter or margarine
200g golden caster sugar
200g self raising flour
2tsp bicarbonate of soda
2tsp vanilla extract
Start by thinly slicing the nectarine into even segments.
Grease a round cake tin and line the bottom. Arrange the slices of nectarine in the bottom of the cake tin.
Melt the 50g butter in a small saucepan with the soft brown sugar. Stir in the cinnamon. Drizzle this mixture over the nectarine slices. If you are using a loose based cake tin you might want to put the tin onto a baking tray in case any of this caramel mixture leaks.
To make the cake:
Cream together the butter, vanilla and the caster sugar. Add the eggs one at a time and beat well. Fold in the flour and baking powder. Spoon the cake mixture on top of the nectarines and smooth out the top. Place in a preheated oven to bake at 180C for about 45 minutes or until golden brown and springy to touch.
Remove from the oven and leave to cool in the tin for 5 minutes. You need to turn the cake out while it is still warm so that the fruit doesn’t get stuck to the bottom of the tin. To turn upside down use a knife to release the edges of the cake. Put the plate that you want to turn the cake out upside down on top of the cake tin. Use an oven glove or tea towel to hold the tin as it will be hot and quickly flip the tin and the plate together. Then cross your fingers and hope it works.Peel off the baking paper from the fruit.
To make the Honey Roast Pisachios (Thank you to Poires au Chocolat for her instructions).
Preheat the oven to 150C and line a baking sheet with baking paper. Melt the butter and honey in a small saucepan and remove from the heat. Add the pistachios to this mixture and mix until they are covered. Pour out onto the baking paper and spread out. Roast for 5 minutes in the oven. Remove from the oven, stir and then leave to cool. Sprinkle on top of your cake to finish it.
This is my entry into my Bake Off Challenge! The idea behind the Bake Off Challenge is to bake something inspired by The Great British Bake Off. Last week they made upside down cakes and I wanted to have a go too!