Peach Upside-down Cake | Waitrose & Partners
Partner and Food Editor Silvana Franco shows you how to make a nostalgic favourite: upside-down cake. Juicy peaches in Marsala syrup are a perfect match to the soft, vanilla-scented almond sponge.
Ingredients and full recipe can be found below.
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Serves: 10
Ingredients:
300g caster sugar
275g butter, softened, plus extra for greasing
150ml Marsala wine
4 peaches, stoned and each cut into 8 wedges
200g self-raising flour
60g ground almonds
1 tsp baking powder
1 tsp vanilla extract
5 medium Waitrose British Blacktail Free Range Eggs
Half fat crème fraîche, to serve
For the full recipe |
To visit our website | waitrose.com
Pear upside down cake- Low Carb and Gluten Free
INGREDIENTS:
FOR THE BATTER:
160 grams or 1 1/2 cups almond flour
60 grams or 1/3 cup Swerve confectioners
1 tsp baking powder
2 tsp garam masala
1/4 tsp kosher salt
2 eggs or 90 grams
46 grams or 3 T heavy cream
46 grams or 3 T sour cream
1 tsp vanilla
FOR THE BASE:
4 Tablespoons butter
6 Tablespoons Swerve brown
2 Bosc pears, sliced thin or medium dice
INSTRUCTIONS
Preheat oven to 325°
Combine the almond flour, Swerve confectioners, baking powder, garam masala and salt together in a large bowl or in a stand mixer with a paddle attachment and mix together.
In a separate bowl, combine the eggs, heavy cream, sour cream and vanilla together and whisk the ingredients together.
Slowly incorporate the wet ingredients into the dry ingredients.
Melt the butter in the microwave or a saucepan, transfer to an 8” cake pan and combined with the Swerve brown.
Layer the sliced or diced pears over the top of the butter mixture in desired pattern.
Spoon the batter over the top of the pears and spread out evenly using an offset spatula.
Bake in the oven for forty-five minutes or until the batter passes a toothpick test.
NUTRITION
Serving Size: 1 slice
Calories: 198
Fat: 10.1
Carbohydrates: 6
Protein: 4.9
Desperate Housewives - Baking With Gaby (The Pineapple Upside-Down Cake)
Gaby presents Carlos with a PERFECT Pineapple Upside-Down Cake.
Clip is the Property of ABC and no Copyright Infringement Is Intended .
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Watch Desperate Housewives Sundays at 9pm on ABC
Protein Pineapple Upside-Down Cake | Healthy & Easy
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Craving upside-down cake? Try this healthy, delicious, and high Protein Pineapple Upside-Down Cake recipe! Easy to make with rolled oats and guaranteed to satisfy.
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Can all be found on our website (linked above) in the recipe card!
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Raw Jumble Berry Upside Down Cake
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Description:
Raw food author and chef Jennifer Cornbleet shares how to prepare a delicious and simple Jumble Berry Upside Down Cake using all raw ingredients and natural sweeteners. From her second book, Raw for Dessert.
Raw dessert and snack recipes are a great place to start a journey into the world of raw food. In this video, Jennifer shows you 'The world's fastest upside down cake.'
This raw, light healthy dessert recipe makes creating a delicious cake as easy as pie. No baking...no burning sugar on the bottom of your cake pan...no holding your breath as you try and invert your cake onto a serving plate. No oven needed and no 'fancy' tools are required:
• Cutting board
• Serrated Knife
• Measuring cups and spoons
• Food processor
• Rubber Spatula
• Mixing Bowl
• Parchment paper
• 6 Cake Pan
• Kitchen Scissors
With this raw recipe, a beautiful, mouthwatering dessert favorite is never more than a few minutes...and a few ingredients away:
• Fresh blueberries -- have the highest antioxidant capacity of all fresh fruit
• Fresh raspberries - contain the antioxidant ellagic acid which protects cells from becoming damaged and slows the growth of abnormal cells.
• Fresh strawberries - packed full of Vitamins C, K, B5, B6 with a high nutritional content of magnesium, folic acid, potassium, cooper and Omega-3.
• Light Agave Syrup - three times as sweet as table sugar, but doesn't spike your blood sugar like processed sugar
• 'Secret' Shortbread Crust (made with dried coconut, walnuts, dates, and salt) -- raw coconut is rich in medium-chain triglycerides, a type of dietary fat that may encourage weight loss and raw walnuts are an excellent source of omega-3 fatty acids that promote heart health.
Traditional upside down cake recipes are heavy on butter, processed flour and sugar, and eggs. They're also high in calories and cholesterol. This raw upside down cake recipe takes the focus off 'of manufactured' sweetness so the naturally flavorful sugars in the fruit can be the star of the show.
A raw food upside down cake is an after-dinner treat everyone can feel good about eating.
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Vegan Pineapple Upside Down Cake
Scrumptious, easy, dairy free Pineapple Upside Down Cake!
Bake time: 60 minutes (may vary due to differences in oven)
Prep time: 15 minutes
Ingredients:
(Serves 8 to 10)
For the cake:
Bread flour /All purpose flour 1.5 cups
Sugar 3/4 cup
Brown sugar 1/4 cup
Baking powder 1.5 tsp
Baking soda 3/4 tsp
Salt 1/2 tsp
Canola oil 3/4 cup
Pineapple juice 1 cup (out of the 20 oz can of pineapple slices)
Vanilla extract 1.5 tsp
Apple cider vinegar 1.5 tsp
For layering:
Coconut oil (at room temperature) 2 Tbsp
Brown sugar 1/2 to 3/4 cup
Pineapple slices 10 (20 oz can)
Maraschino cherries 13
Directions:
Preheat the oven to 350 degrees Fahrenheit.
Sift all the dry ingredients over the measured sugar and brown sugar. Whisk them together.
Add all the wet ingredients and whisk to create a lump free batter (do not overmix).
Grease 9 inch baking tin with room temperature coconut oil.
Sprinkle 1/2 to 3/4 cup of brown sugar evenly over the coconut oil.
Place the pineapple slices (patted dry) over the brown sugar. Cut a few slices in halves and place them along the sides.
Place maraschino cherries in the middle of pineapple slices.
Pour the cake batter over the pineapple slices.
Place the cake pan in the preheated oven and bake for 55 to 60 minutes. After 20 minutes open the oven door and loosely tent the baking tin with aluminum foil to avoid rapid browning.
At around 40 minute mark check for doneness by inserting a pick in the center.
When the pick inserted in the center of the cake comes out dry then pull the cake out of the oven.
Allow it to rest in the pan for 15 minutes before inverting it onto a plate (loosen the sides in the pan with a knife before inverting it).
Slice and serve warm or at room temperature.
Enjoy!
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