Tuesday, 7 October 2014

Mini Upside Down Peach Cakes

Makes 4


These little cakes are very light and moist. Simple enough to make for the kids for afternoon tea, but beautiful enough for a post dinner dessert. 



What's in it?


400g tinned peaches in natural juice, drained
40g unsalted butter, cubed
60g caster sugar
90g reduced fat buttermilk
1 egg
1/2tsp vanilla bean paste
100g self-raising flour

How do I make them?


1. Preheat oven to 200°C (electric) or 180°C (fan-forced).  Lightly spray four 1 cup ramekins or moulds with oil. Line bases with cut baking paper. Arrange 2 to 3 peach slices on base of moulds. 

2. Place remaining peaches in mixing bowl and chop for 3sec / speed 5. Set aside. 

3. Place butter in mixing bowl and melt for 1min / 60°C / speed 1. Add sugar, buttermilk, egg and vanilla bean paste and mix for 20sec / speed 4. 

4. Add flour and reserved peaches and mix for 10sec / reverse / speed 3. Scrape down sides of bowl and then mix for a further 10sec / reverse / speed 3. 

5. Spoon batter evenly into moulds and smooth top. Bake in oven for 20 to 25 minutes, or until a skewer inserted into one of the cakes comes out clean. 

6. Run a knife around the edge of each mould to loosen each cake, then turn out onto serving plates.  Serve warm, dusted with icing sugar, alongside a dollop of thick vanilla yoghurt or icecream. 

6 ProPoints per serve. 

Notes:


Any type of tinned or fresh fruit could be substituted for tinned peaches in this recipes. Try halved strawberries, tinned apricots or sliced mango. 

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