After last weeks failed attempt at getting back in the blogging game, (lets just leave it at a humiliated pastry chef forgetting to add sugar into a carrot cake), I decided to return to the ever comforting and humble side of home baking.
6 months have flown by since I last baked at home; it was a strange nostalgic feeling spending time in my own kitchen again. I’m so used to the pressure and robotic nature that often occurs during work that I forget how serene my own calm kitchen can feel. 90% of my time at work is spent time managing myself and how long it takes me to knock out that batch of mousse I’ve made countless times. That, along with an endless mental repetition of what order I’m going to carry out my mise en place for the rest of the day. The other 10% is spent brainstorming and recipe testing which is a lot more intriguing, creative and fuelled by passionate pastry chefs.
My kitchen though, thats a whole different therapy in itself. Its just me and my space. No bravado, no judgement and most importantly of all, I’m surrounded by a sense of undisturbed tranquil. I adore the thirty minutes I get to sit with a coffee, a book and my music waiting for my little bake to finish transforming in the oven.
For this upside down cake, you really want to try and get some beautiful ripe juicy peaches. All the flavour in this cake comes from those sun burnt fruits. This cake is simple, so you need to make a killer sponge and use good quality ingredients.
Sometimes on my day off I just want a slice of cake and this definitely didn’t disappoint.
Ingredients – Makes one 8 inch cake
- 50g unsalted butter
- 100g caster sugar
- 1/4 lemon, juice
- 4-5 ripe peaches, sliced
Lemon Yoghurt Cake
- 200g unsalted butter, softened
- 100g caster sugar
- 100g muscovado sugar
- pinch of salt
- 1 lemon, zest
- 3 large eggs
- 80g greek yoghurt
- 1 tsp. vanilla extract
- 210g self raising flour
- 1 tsp. baking powder
- milk to adjust consistency
- Begin by preheating your oven to 165°C. Butter and line an 8 inch cake tin with greaseproof paper.
- Place the butter and caster sugar into a saucepan and set over medium heat. As the butter begins to melt, swirl the pan around to gather the sugar into the butter. Once the sugar is melted in, stir it all together and wait for the mixture to brown and foam. This will brown the butter and give it a great nutty flavour. Take the pan off the heat and cool for a few minutes.
- Once cool, add the squeeze of lemon juice. Pour the butter/sugar mixture into the base of your cake tin.
- Arrange your sliced peaches on top of the sugar topping.
Lemon Yoghurt Cake:
- Cream together the butter, caster sugar, muscovado sugar, salt and lemon zest using a stand mixer, electric beaters or by hand until fluffy and pale. Gradually beat in the eggs one at a time until incorporated.
- Stir in the yoghurt and vanilla. Next add in the flour and baking powder. Fold this in and check the consistency. If the mixture is quite stiff and doesn’t drop off of the spoon easily, add a splash of milk to loosen to cake batter.
- Pour the batter over the peaches in the cake tin and smooth into an even layer.
- Bake for 40-50 minutes until golden and a skewer comes out clean when inserted into the centre.
- Leave to cool for 10 minutes before turning out and serving.