Upside-down peach sponge

Upside-down peach sponge is a hor d'oeuvre that serves 15. One portion of this dish contains around 4g of protein, 15g of fat, and a total of 289 calories. For 45 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 78 would say it hit the spot. Head to the store and pick up raspberries, self-raising flour, eggs, and a few other things to make it today. It is brought to you by BBC Good Food. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is rather bad. Grilled Sponge Cake with Peach and Cherry Compote, Peach Upside Down Cake, and Peach Upside-Down Cake are very similar to this recipe.

Servings: 15

Preparation duration: 25 minutes

Cooking duration: 60 minutes

 

Ingredients:

250g softened butter, plus extra for greasing

280g self-raising flour

250g golden caster sugar

½ tsp baking powder

4 eggs

150ml pot natural yogurt

1 tsp vanilla paste or extract

2 tbsp caster sugar mixed with 1 tbsp flour

small punnet raspberries

2-3 x 400g 14oz cans peach halves, drained

Equipment:

oven

skewers

whisk

bowl

knife

Cooking instruction summary:

First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean. Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.

 

Step by step:


1. First make the topping.

2. Heat oven to 180C/160C fan/gas

3. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.

4. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.

5. Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.


Nutrition Information:

Quickview
288k Calories
4g Protein
15g Total Fat
34g Carbs
1% Health Score
Limit These
Calories
288k
14%

Fat
15g
24%

  Saturated Fat
9g
57%

Carbohydrates
34g
11%

  Sugar
20g
22%

Cholesterol
80mg
27%

Sodium
145mg
6%

Get Enough Of These
Protein
4g
9%

Selenium
11µg
17%

Vitamin A
555IU
11%

Manganese
0.18mg
9%

Phosphorus
70mg
7%

Vitamin B2
0.09mg
5%

Vitamin E
0.74mg
5%

Calcium
47mg
5%

Potassium
131mg
4%

Vitamin B5
0.37mg
4%

Folate
13µg
3%

Vitamin D
0.49µg
3%

Copper
0.07mg
3%

Iron
0.57mg
3%

Fiber
0.76g
3%

Vitamin B12
0.17µg
3%

Zinc
0.42mg
3%

Magnesium
10mg
3%

Vitamin B6
0.04mg
2%

Vitamin B3
0.39mg
2%

Vitamin B1
0.03mg
2%

Vitamin K
1µg
2%

Vitamin C
1mg
2%

covered percent of daily need
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