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Caramel - Nectarines Upside-Down Cake

Caramel - Nectarines Upside-Down Cake

    

Juicy summer cake for afternoon coffe or tea.

Cook

No. of servings

16

Ready in

60 min.

Difficulty

medium

 

 

1. Sample of nectarines

nectarines 1.1 lb (500 g)

Wash the nectarines, halves and cut into the pieces.

Sample of nectarines

2. Caramel

sugar granulated 3.5 oz (100 g)  unsalted butter 3.5 oz (100 g)

Pour granulated sugar into a saucepan. Turn sugar into caramel by gradual heating and stirring. Add butter and stir until caramel dissolves and butter melts. Place nectarines into caramel.

Caramel

3. Dough preparation

chicken egg 4 pcs  sugar granulated 1.75 oz (50 g)  vanilla sugar 0.25 oz (8 g)  salt  lemon 1 pc

Beat eggs with sugar, vanilla sugar and pinch of salt. Add in grated lemon zest from non-chemically treated lemon. Drain nectarines and pour caramel -butter sauce into eggs, blend it.

Dough preparation

4. 

unsalted butter 0.25 oz (10 g)  oat flakes 1.75 oz (50 g)

Butter baking tray and cover with oat flakes. Evenly spread nectarines over the bottom.

5. 

all-purpose flour / plain flour 7 oz (200 g)  baking powder for gingerbread 0.5 oz (12 g)

Add the flour with baking powder into the egg mixture and blend the batter until smooth. Pour it over nectarines.

6. Baking

Bake in preheated oven at 390°F (200°C) cca for 20 to 25 minutes.

Baking

7. 

After baking is finished let the cake cool down. With the knife gently release the cake from the tray. Quickly turn the tray and take off the cake. Sprinkle with icing sugar.

Bon appetit!

all-purpose flour / plain flour7oz200grams
baking powder for gingerbread0.5oz12grams
chicken egg4pcs4pieces
lemon1pc1piece
nectarines1.1lb500grams
oat flakes1.75oz50grams
salt0ozgram
sugar granulated5.25oz150grams
unsalted butter4oz110grams
vanilla sugar0.25oz8grams

 

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