Upside-down peach sponge

Name: Upside-down peach sponge
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 15
Cuisine: Global
Ingredients: 250 grams softened butter, plus extra for greasing; 280 grams self-raising flour; 250 grams golden caster sugar; 1 teaspoons baking powder; 4 eggs; 150 milliliters pot natural yogurt; 1 teaspoon vanilla paste or extract; 2 Tbsps caster sugar mixed with 1 tbsp flour; 1 small punnet raspberries; 2 x 400g 14oz cans peach halves, drained

If you have roughly 1 hour and 25 minutes to spend in the kitchen, Upside-down peach sponge might be an outstanding lacto ovo vegetarian recipe to try. This hor d'oeuvre has 289 calories, 4g of protein, and 15g of fat per serving. This recipe serves 15. If you have vanilla paste, punnet raspberries, pot natural yogurt, and a few other ingredients on hand, you can make it.

Instructions

First make the topping.

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Flour Mix

Raspberries

Peach

Cherries

Sugar

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.

Ingredients you will need

Baking Powder

Peach

Vanilla

Butter

Yogurt

All Purpose Flour

Sugar

Egg

Equipment you will use

Oven

Skewers

Whisk

Bowl

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.

Ingredients you will need

Ice Cream