🍑 Caramelised Nectarine Upside-Down Cake

For the nectarine topping

1 tbsp butter, softened

50 g light brown sugar

4 nectarines, sliced into wedges

For the cake

150 g butter, softened

150 g granulated sugar

225 g plain flour, sifted

1½ tsp baking powder

1 tsp bicarbonate of soda

2 eggs

1 tsp vanilla bean paste

110 ml Greek yogurt

✨ Method

Prepare the pan: Grease the base and sides of a round cake tin with the 1 tbsp softened butter. Sprinkle the brown sugar evenly over the base.

Arrange the nectarines: Place the nectarine wedges over the brown sugar, overlapping them slightly to create a beautiful pattern.

Make the batter: Beat the 150 g butter and granulated sugar until light and fluffy.

Add the eggs one at a time, then mix in the vanilla.

Add the sifted flour, baking powder and bicarbonate of soda, alternating with the Greek yogurt. Mix just until combined.

Carefully spoon the batter over the nectarines and smooth the top.

Bake at 180°C conventional / 160°C fan for about 40–50 minutes, or until golden and a skewer inserted into the centre comes out clean.

then carefully turn it upside down onto a serving plate.

Serve warm with vanilla ice cream and a few edible flowers. 🌸🍑