Upside Down Peach Cake...

Hari Khamis 24hb April ialah Birthday Adeem yang ke-5. Jadi untuk birthday kali ni, kita buatkan "Upside Down Peach Cake". Resipinya diambik dari buku "Big Book of Things To Do", kalau korang perasan kat buku tu tulis puding instead of cake. Jangan risau... sebab basenya memang Butter Cake pun.

Butter Cake base ni mudah betul resipinya. Tepung, gula dan butter, 4oz tiap satu pastu telur 2 biji. Dah tu,gaul rata aje semuanya. Kalau paksa-paksa sikit dah boleh hafal dah ni.



Kita guna timbangan oz aje, lagi senang nak baca penimbang. Takyah nak terkenyit-kenyit mata nak tengok line halus untuk ukur dalam gram he he... lainlah kalau korang guna penimbang digital, yang tu no problem la nak guna timbangan yang mana pun.

Again, resipinya sangat mudah dan sedap bila dah jadi. Untuk topping, boleh juga kalau nak guna nenas. Nanti jadilah "Upside Down Pineapple Cake" pulak. Kek yang kita buat ni kita tak letak cherries sebab budak-budak tak suka. Jadi ler kek tu pucat kuning, kurang cantik la... Apapun, rasa memang best. Meh buat kek!

Upside Down Peach Cake

Topping

1 oz (25g) butter
14oz (400g) tin of peach halves, drained
2 oz (50g) brwn sugar
some glaze cherries

Cake

4 oz (100g) self-raising flour
4 oz (100g) caster sugar
4 oz (100g) butter
2 eggs

Melt butter and pour into a baking pan. Use some of the melted butter to grease the sides of baking pan. Sprinkle brown sugar evenly. Arrange the apricots, cut-side up around the edge then fill in the middle. Put cherries into the gaps.

Sift the flour into a big bowl. Add in caster sugar, butter and the eggs. Stir everything with a wooden spoon (but I used a mixer) until you get a smooth mixture.

Spread batter over the fruit. Bake on the middle shelf for 45 minutes (I added another 10 minutes) in a preheated oven Gas Mark 4, 180C, 350F.

Loosen the edge with a blunt knife. turn the pudding upside-down onto a plate. It is very important to cool the cake sufficiently before any attempts to take it out.

Enjoy warm or cold.

Until later...