Here is an easy-to-make upside-down cake with caramalised peaches. Flavoured with saffron-the quintessential spice, this cake explodes and melts in your mouth,delivering the eternal sweet,juicy zest of peaches.The original recipe of course belongs to Rachel Allen.I,but decided to go for a smaller version and thus bonsaied the ingredients to suit my 6.5 inch cast iron skillet.Served with a dollop of whipped cream,I enjoyed every mouthful !
*Need 6.5 in /16.5 cm diameter ovenproof frying pan to cook/bake
25 gm butter
25 + 55 gm caster sugar
2 peaches, quartered ( I used the tinned ones)
100 gm plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
pinch of salt
100 ml buttermilk
35 ml sunflower oil
Large pinch of saffron
Whipped cream or Greek yogurt to serve (optional)
Heat the frying pan to melt the butter in medium flame. Sprinkle 25 gm caster sugar over the melted butter and stir regularly till light brown.
Switch off and arrange the peaches in a layer,cut side down.
Preheat the oven to 180 degree.Sift the flour,baking powder,baking soda and salt into a large bowl.Add the remaining 55 gm sugar to this and mix well.In another bowl,whisk together the egg,buttermilk,oil and saffron.
Now make a well in the centre of flour mixture and pour the liquid to this.Mix well to make a smooth batter.Pour the mixture over the peaches slowly without disturbing peaches.
Bake for 30 minutes or a cake tester inserted comes out clean.
Allow to cool and turn the pan over to the serving plate.Serve with whipped cream or Greek yogurt.