Peach upside-down cake

Name: Peach upside-down cake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 300 g caster sugar; 275 g butter, softened, plus extra for greasing; 150 ml Marsala wine; 4 peaches, stoned and each cut into 8 wedges; 200 g self-raising flour; 60 g ground almonds; 1 tsp baking powder; 1 tsp vanilla extract; 5 medium Waitrose British Blacktail Free Range Eggs; Half fat crème fraîche, to serve

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Vegetarian

Serves10
CourseDessert
Prepare15 mins
Cook1 hr 30 mins
Total time1 hr 45 mins

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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

Preheat the oven to 180 degrees C, gas mark 4. Butter and base line a 23cm loose bottomed cake tin and place on a baking tray to catch any syrup that may leak out.
Place 50g caster sugar, 25g butter and the Marsala in a small pan and bubble gently for 15 minutes until reduced to a thick syrup. Carefully pour half the syrup into the base of the tin.
Arrange the peach wedges in the base of the tin — they should fit snugly in a single layer.
Beat together the remaining 250g sugar, 250g butter, flour, almonds, baking powder, vanilla and eggs until smooth. Spoon the mixture over the peaches and level off the surface. Bake for 60–70 minutes until set (cover with foil halfway through if it starts to get a little too dark).
Leave to cool for 5 minutes then remove from the tin and carefully invert onto a serving plate. Gently warm the remaining syrup and brush over the cake. Slice and serve warm with crème fraîche.

Typical values per serving when made using specific products in recipe