Did you know there is an Australian Muppet, called Ollie? Unless you have Foxtel and a child, or nephew or niece, under 6 you probably didn’t. Anyway, Ollie has a song called the Upside Down song. Maybe because I have had this song on sporadic rotation in my head for, oh, about 5 years now it was probably inevitable that I would make an upside down cake one day.
I’ve never been particularly fussed about the traditional pineapple upside down cake. Seems so unappealing to me with its tinned pineapple rings and the fake cherry in the middle. Beautiful, in-season nectarines, however – well that’s another story.
I adapted a recipe for a ricotta cake from taste.com, as I wanted to use less butter, and ricotta in a cake is a great way to cut down on the fat content and keep it moist. The result: a lovely, fragrant and moist summer-fresh cake that is lower in fat than your average cake.
I would have used a round cake tin but I only have spring form round ones, and you can’t use these for an upside down cake. I’m not exactly sure why, but Nigella said you just can’t and I believe her. So feel free to use a round cake tin, and make a lovely circular pattern with the nectarines.
To the ricotta cake recipe at the link below, I made these adjustments:
- added 1 teaspoon baking soda to the flour (because I wanted to be absolutely sure it would rise)
- only used one lemon because I didn’t want the flavour to overpower the nectarines
- 3-4 just ripe nectarines, halved and cut into half centimetre thick slices (if they are too ripe you won’t be able to halve them without mushing them).
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 2 tablespoons flaked almonds
- Plain yoghurt
Make the cake batter according to the recipe in the above, get the oven ready, and grease and flour the cake.
Put the sugar and butter in a small saucepan and heat, stirring once or twice, until just bubbling.
Arrange your nectarine slices in whatever fashion pleases you.
Pour the cake mixture over and bake for 35-40 minutes. While the cake is baking, toast the flaked almonds in a warm-hot dry frypan. Remove cake from oven when it is ready and let it sit for a few minutes. Turn it out onto a large plate the same shape as the cake tin. Serve with yoghurt (or cream if you prefer) sprinkled the with the toasted almonds.