- Food writer Sarah Rainey reveals how to make peach upside down cake
- She said to use tinned peaches, caster sugar and self-raising flour to the dish
- Sarah revealed how the delicious dessert will keep for 3-4 days in an airtight tin
1. Preheat the oven to 200c / fan 180c. Grease and line a small round cake tin (approx 18cm diameter) with a little butter.
2. Tip out the peach slices (conserving the juice) and arrange them in a circle on the base of the tin.
Food writer Sarah Rainey reveals how to make peach upside down cake with three ingredients
3. Add the fruit juice to the sugar and flour and mix all together in a bowl. If the cake mix seems a little dry, add a few tablespoons of warm water.
4. Tip mixture over the peaches and bake for 40-45 minutes until risen and golden.
5. Allow the cake to cool for half an hour before turning it out on to a plate. It’ll keep for 3-4 days in an airtight tin.
Tinned peaches are needed for the dessert (left). Self-raising flour is used and mixed in with the fruit
Add the fruit juice to the sugar (pictured) and flour and mix all together in a bowl. If the cake mix seems a little dry, add a few tablespoons of warm water
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June 08, 2020 at 07:42AM
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Three steps to delicious: Yummy recipes from just three ingredients - Daily Mail
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