Recipe: Upside-down Peach Cake

peach-upsidedown-cake

Upside Down Peach Cake

  • Servings: 8
  • Difficulty: moderate
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Ingredients:

Self raising flour (gluten free) x 400gm
Egg x 1
Sliced Tinned Peaches In Light Syrup 410gm x 1 tin
Caster Sugar x 75 grams
Vegetable Oil (Rapeseed) x 6 Tablespoon /15gms
Madagascar Bourbon Pure Vanilla Extract x 1 tsp

Drain the peaches keeping separating the peaches from the liquid but keeping the liquid
Oil a 9 inch cake tin with rapeseed oil

Place the peaches in a circular fashion around the bottom of the tin

Sieve and mix the dry ingredients – flour and sugar – together

Mix the wet ingredients – peach syrup, rapeseed oil, vanilla and lightly beaten egg – together and combine both stirring until a paste is formed and place this carefully on top of the peaches

Cook in a pre-heated 160 degree oven for 30 minutes

Nutritional information:

Calories

Carbs

Fat

Protein

Sodium

Sugar

Self-Raising Flour, 400 g

1,260

272

6

40

1,200

5

Egg 120 g

120

0

10

12

130

0

Sliced Tinned Peaches In Light Syrup, 410 g

240

57

0

2

0

57

Caster Sugar, 75 grams

300

75

0

0

0

75

Vegetable Oil (Rapeseed), 6 Tablespoon /15gms

810

0

90

0

0

0

Madagascar Bourbon Pure Vanilla Extract, 1 tsp

10

0

0

0

1

0

Total:

2740

404

106

54

1331

137

Per Serving:

343

51

13

7

166

17

Health benefits:

Using rapeseed oil in place of butter reduces hydrogenised fat. Rapeseed oil is one of the healthiest cooking oils available. High in Omega 3 and Omega 6 it is great for maintaining skin, nerve, heart and brain health. The peach juice provides moisture and thickness as well as binding effects, therefore reducing the total amount of butter or liquid such as milk or oil that is required.

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About the author

Emma Wight-Boycott MSc is a natural health advocate with a passion for simplifying the science. Emma works with postnatal mums, weekend runners and those with digestive issues to rediscover their health mojo!

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