Peach & plum upside down cake with pineapple mascarpone

Serves 10. Preparation: 15 minutes. Cooking: 1 hour 10 minutes.

Ingredients:

  • Butter (140g/5oz)
  • Unrefined brown sugar (1 5g/4oz)
  • Walnuts (55g/2oz), chopped
  • Hazelnuts (55g/2oz), chopped
  • 12 plums
  • 2 peaches
  • Milk (280ml/10floz)
  • 2 eggs
  • Unsalted butter (195g/7oz)
  • Unrefined brown sugar (280g/10oz)
  • Self raising flour (280g/10oz)
  • Nutmeg (1 tsp)
  • Mixed spice (2 tsp)
  • Bicarbonate of soda (2 tsp)
  • Walnuts (1 5g/4oz), chopped
  • Hazelnuts (1 5g/4oz), chopped
  • Part three
  • Mascarpone (225g/8oz)
  • Zest and juice of 1 orange
  • Chopped pineapple (1 5g/4oz)
  • Grand Marnier liqueur (2 tbsp)

Instructions

  1. Preheat oven to 180°C/160°C fan/gas mark 4.
  2. Chill a large frying pan in the fridge.
  3. Mix the sugar, butter and nuts in part one together, and then press them into the base and just up the sides of the chilled pan.
  4. Stone the plums and peaches, cut them into segments and lay on the mixture in the pan. Return the pan to the fridge.
  5. Whisk the eggs and milk together.
  6. Cream together the sugar and butter in part two, and then stir in the whisked milk and egg mixture.
  7. Stir in the remaining ingredients in part two.
  8. Pour the mixture over the fruit in the pan.
  9. Bake in the oven for one hour.
  10. Turn out onto a plate to serve.
  11. Mix together the mascarpone, orange zest and juice, pineapple and Grand Marnier and serve as an accompaniment to the cake.


Benefits

A Brian Turner recipe - suitable for:

  • people with loss of taste or smell
  • people with loss of weight or appetite
  • vegetarians.


Nutritional information

Energy 882kcal; Protein 11.2g; Total fat 63g (of which saturates 27g); Carbohydrate 89g; Fibre 3.5g.