News1 min ago
Fao:queenofmean And Anyone Else - My Recipe For Peach & Ameretto Upside Down Cake
8 Answers
sponge mix - keep ingredients at room temperature
175g (6 oz) soft tub margarine
175g (6 oz) caster sugar
175g (6 oz) self raising flour
3 large eggs
1.5 teaspoons baking powder
vanilla essence (paste or extract)
appx 100ml raspberry liqueur (optional)(I had some home made and decided to use it)
fruit base
2 large fresh peaches sliced
golden syrup or honey
soft brown sugar
appx 100ml Ameretto
heat oven to 180 degrees Celsius/350 degrees Fahrenheit or gas mark 4
1) grease a cake tin appx 10"
2) put margarine, sugar & eggs into a mixing bowl. Sift in the flour & baking powder & then add the essence and raspberry liqueur if using. Mix the ingredients together with a whisk or wooden spoon, beating hard for about 2 mins - until smooth & glossy.
3) lay the peach slices evenly in the baking tin, pour the golden syrup of honey over the slices until covered. Pour in the Amaretto and sprinkle with soft brown sugar.
4) carefully place the cake batter evenly over the base, put into the oven and cook until golden brown & well risen (check with a skewer) the sponge should slightly come away from the side of the tin.
5) take out the oven & let it cool for about 10 mins. Place a large enough plate/serving dish onto the top & carefully but quickly turn it upside down, knocking/tapping the tin to make sure all the cake comes out.
6) serve as it is or with ice cream, whipped cream or custard.
enjoy
Anna x
175g (6 oz) soft tub margarine
175g (6 oz) caster sugar
175g (6 oz) self raising flour
3 large eggs
1.5 teaspoons baking powder
vanilla essence (paste or extract)
appx 100ml raspberry liqueur (optional)(I had some home made and decided to use it)
fruit base
2 large fresh peaches sliced
golden syrup or honey
soft brown sugar
appx 100ml Ameretto
heat oven to 180 degrees Celsius/350 degrees Fahrenheit or gas mark 4
1) grease a cake tin appx 10"
2) put margarine, sugar & eggs into a mixing bowl. Sift in the flour & baking powder & then add the essence and raspberry liqueur if using. Mix the ingredients together with a whisk or wooden spoon, beating hard for about 2 mins - until smooth & glossy.
3) lay the peach slices evenly in the baking tin, pour the golden syrup of honey over the slices until covered. Pour in the Amaretto and sprinkle with soft brown sugar.
4) carefully place the cake batter evenly over the base, put into the oven and cook until golden brown & well risen (check with a skewer) the sponge should slightly come away from the side of the tin.
5) take out the oven & let it cool for about 10 mins. Place a large enough plate/serving dish onto the top & carefully but quickly turn it upside down, knocking/tapping the tin to make sure all the cake comes out.
6) serve as it is or with ice cream, whipped cream or custard.
enjoy
Anna x
Answers
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237SJ - I think it would work with a drained can of peach slices
janbee & scorpiojo -I made it on 25th Sept. I ended up giving 3/4 of it to unexpected guests that loved it, so you'll have to follow the recipe or come over when i make it again.
I made the cake on 25th Sept, hence FAO QoM's thread see: http://
Anna x
janbee & scorpiojo -I made it on 25th Sept. I ended up giving 3/4 of it to unexpected guests that loved it, so you'll have to follow the recipe or come over when i make it again.
I made the cake on 25th Sept, hence FAO QoM's thread see: http://
Anna x
not he actual one but similar
http://
http://
1 to 8 of 8
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