Ingredients
- Madeira Cake Mix 5 x 500g
- 4-5 medium nectarines
- 150g-200g bluberries
- 50g light brown sugar
- 60ml vegetable/rapeseed oil
- 200ml water
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Nectarine & Blueberry Upside Down Cake
- SERVES: 8
METHOD
- Cut the nectarines is half and remove the stone (you can also cut in small wedges as per your preference).
- On the bottom of a round tin (we used a loose bottom but it will work good in normal round tin) cut a greaseproof circle and place a greaseproof paper. On top, sprinkle the light brown sugar and place the nectarines first and fill the gaps with the blueberries (make sure you leave some behind to decorate the cake for serving).
- Mix the Madeira Cake Mix with the water and oil until it forms a smooth batter. Pour over the fruit.
- Bake in a pre-heated oven on 170oC (or 160oC fan oven) for 45-55 minutes.
- Remove from the oven and allow to stand for 10-15minutes before tipping out onto a cooling wire.
- Once fully cooled down decorate with fresh sliced nectarines and fresh blueberries. Serve with either ice-cream or clotted cream.
Deb's Tips
Regardless of whether or not we think peaches and nectarines are one and the same, they’re both delicious on the inside. You know what makes a nectarine even more delicious? Pairing it with some ripe and plump blueberries and whacking them in a fluffy sponge cake.