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Upside down nectarine cake

Up - Side down Nectarine Cake

Ingredients 15
Servings 8 slices
Time 20 min


  • The nectarines
  • 4
    plump nectarines
  • butter, at room temperature
  • 4
    brown sugar
  • 1/2
    ground cinnamon
  • The cake
  • 2
  • 2
    baking powder
  • pinch
    salt and pepper to taste
  • 125
    orange juice
  • 125
    hot water
  • 1 3/4
  • 2
    orange zest
  • 250
    cooking oil
  • 6
    eggs, seperated


45 min

Before you start making the cake, line the base of a 23cm spring form cake tin with grease proof paper and spray the tin well with Spray & Cook. Now set the oven to 170 degrees Celsius. Slice the nectarines and place them in a bowl, add the butter, brown sugar and cinnamon and toss together gently to coat well. Now arrange the sliced nectarines in a decorative pattern at the base of your baking tin Then whip 6 egg whites to stiff peaks set aside and continue with the rest of the cake. Now mix the orange juice and hot water together and pour it a large bowl, add the sugar and orange zest, stir together well, beat the egg yolks and add to the bowl followed by the oil. Give it a good stir. 

Place the flour, baking powder and salt into a separate bowl, stir to combine. Mix together the flour and egg mixture and then stir in a few spoons of the egg white, and once that is mixed in gently fold in the remaining egg white, pour the cake batter evenly over the nectarines in the cake tin and bake for about 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool for 10 minutes before running a knife around the rim of the tin and releasing it. Invert onto your serving plate nectarines facing upwards of course. 

Serve warm or cold on its own or better still with great dollops of thick creamy Greek yogurt or delicious spoonful’s of mascarpone cheese and last it not least a few scoops of vanilla ice cream would also do the trick.

Recipe printed with permission by Juicy Delicious




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2020-02-20 13:24
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