I love reinventing cakes. This is a variation on my Pear, Red Wine and Almond Cake:
which in turn is based on Valli Little’s recipe from Delicious Home Cooking:
The white peaches go very well with stem ginger, and the addition of a little demerara sugar gives a lovely caramel flavour to the cake. This upside down cake doesn’t need the red wine syrup – it’s moist enough on its own.
150 gms butter
150 gms caster sugar
1 teaspoon vanilla paste
3 free range eggs
75 gms plain flour
150 gms hazelnut meal
1 1/2 tsps baking powder
1 tsp ground ginger
3 white peaches peeled, cored and cut into thin slices
1 tablespoon of stem ginger pieces, sliced thinly
2 tsps demerara sugar
Preheat the oven to 180 degrees C (less if your oven is fan forced – I suggest 160 degrees C). Grease a 22 cm springform tin.
Beat butter and sugar in a food processor until pale and well creamed. Add vanilla paste.
Add the eggs one at a time, beating well after each addition. Mix in flour, hazelnut meal, baking powder and ground ginger by pulsing carefully.
Arrange the peach slices in the springform tin in a circular pattern, slightly overlapping. Place the ginger slices in between the peach slices. Spread over the cake batter, smoothing the top with a spatula. Sprinkle the mixture with the demerara sugar.
Bake for 35 – 40 minutes, until a skewer inserted in the cake comes out clean. If the cake is browning too quickly, cover the top with foil to prevent burning. When cooked, remove from the oven and leave to rest for 10 minutes.
Carefully invert the cake onto a plate to serve.