Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Peach upside-down cake
With its combination of juicy caramelized peaches and tender dough, this peach upside-down cake is a summery treat in no time at all.
Hardly any other fruit embodies summer as strongly as the peach. Although it can often be difficult to find a really ripe peach in the supermarket (cue tennis ball!), the popular stone fruit is perfect for baking this peach upside-down cake. The sweet and light balance of caramel, peach and dough conjures up a piece of summer in cake form and is therefore a highlight for warm afternoons and balmy summer dinners.
For the cake:
| Ingredients | ||
|---|---|---|
| 115 | g | soft butter |
| 200 | g | Cane sugar |
| 2 | tablespoon(s) | Yogurt |
| bowl | zest of half a lemon | |
| 2 | piece(s) | Eggs |
| 180 | g | Flour |
| 2 | teaspoon(s) | Baking powder |
| 1 | pinch | Salt |
| 1/2 | teaspoon(s) | Cinnamon |
| 1/2 | teaspoon(s) | Vanilla extract |
| 1/4 | teaspoon(s) | Almond extract |
| 120 | ml | Milk |
To put together:
| Ingredients | ||
|---|---|---|
| 200 | g | Sugar |
| 80 | ml | Water |
| 3 | piece(s) | Peaches (pitted and halved) |
- Preheat the oven to 175 degrees Celsius. Grease a Ø 20cm tin and line with baking paper.
- Beat the butter and cane sugar in a bowl until light and fluffy. Gradually add the yogurt, lemon zest and eggs.
- In another bowl, stir in the flour, baking powder, salt and cinnamon.
- In a measuring jug, mix the milk with the vanilla extract and almond extract.
- First add a third of the flour mixture to the butter mixture and stir. Then add half of the milk mixture and mix well. Continue in this way until you have a homogeneous batter.
- Heat the sugar and water in a small pan and bring to the boil briefly until a few bubbles form and an amber-colored caramel is formed. It is important not to stir, but to swirl the pan gently so that the sugar does not crystallize.
- Cut the peach halves into thick slices and fan them out on the base of the cake tin lined with baking paper.
- Now spread the caramel evenly over the peaches and then pour the batter over them and smooth it out.
- Bake the cake for 35-40 minutes until it is golden brown and then immediately remove it from the tin and lift it onto a serving platter. Leave to cool for 10 minutes and enjoy with some vanilla ice cream if you like.
