Upside-down nectarin cake

Summer means fresh-fruity cakes. The upside-down baking lets your fruits bake in peace without soaking your dough or preventing it from rising. In addition you get to create a decorative topping such as the rose-like swirl you can see on the pictures. It is also nice to play around with the colours if you have some redder and some yellower slices of the fruit for example. Feel free to exchange the nectarines with other fruits such as peaches, pears or plums depending on what you have available.Sunny upside-down nectarine cake with poppy seeds and buckwheat flour

This is a really refreshing recipe where I replaced all the sugar with honey. It won’t cut the calories but adds nutrients and a wonderful flavour. In addition to the honey, buckwheat flour and poppy seeds give it a deeper taste and almond flour makes it a bit sweeter and softer.

 

Ingredients (for a 24cm cake form):

For the top

  • 500g ripe nectarines
  • 3 cm ginger (peeled and grated)
  • vanilla sugar
  • 50 g honey
  • 150 ml water

For the dough

  • 90g buckwheat flour
  • 120g flour
  • 3 tbsp grated poppyseeds
  • 100g almond flour
  • pinch of salt
  • 100g soft butter
  • 125 ml honey
  • 3 eggs
  • 250 ml yoghurt

Cut nectarine in slices and put it on low fire with the water, 50g honey, vanilla sugar and ginger. Let it simmer for about 10 minutes covered.

For the dough mix buckwheat-, almond and normal flour with baking powder, salt and poppy seeds. With a hand mixer whip the egg-whites until you get a thick foam. In a smaller bowl (same hand-mixer) mix butter, yolk and honey until airy and combined, then add yoghurt and flour with the mixer on a lower setting. Add half of the egg-white, mix carefully with a spatula and then add the rest.

Sunny upside-down nectarine cake with poppy seeds and buckwheat flour

Take nectarines out of the cooking water (keep the water, it is going to be the syrup). Put baking paper on the bottom of a 24 cm in a spring-form, arrange nectarines in the bottom and pour dough on top. Bake it in a preheated oven on 180°C for 50 minutes. Let it cool for at least 30 minutes and then carefully remove spring-form, flip it to a plate or cake stand and remove baking paper.

You can leave the spicy cooking water on a low fire for 15-20 more minutes without the lid to let it get thicker. After the cake is completely cooled down you just sprinkle with syrup evenly.

It is best to be served with a bowl of vanilla ice cream.

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