Nectarine and Blueberry Tray Cake
Photography by: Sam Wilkinson
Nectarine and Blueberry (Upside-Down) Tray Cake
Recipe by: Claire Winstanley
Preparation time: 10 minutes
Baking time: 40 minutes
4 ripe & ready nectarines, halved
50g unsalted butter, melted
60g Demerara sugar
125g unsalted butter, room temp
230g Demerara sugar
2 Free range eggs
125g self-raising flour
60g cocoa powder
1 tsp baking powder
250 g crème fraiche
Preheat the oven to 180’c. Grease and line the base of a deep-sided rectangle tray or regular cake tin with baking paper.
To prepare the topping, pour the melted butter over the base of the prepared tin and sprinkle with sugar. Arrange the nectarines cut side down, together with the blueberries and in a single layer over the base of the tin.
Cream butter and sugar until light and pale. Add the eggs one at a time and ensure it is fully incorporated before adding the next.
Sift flour, cocoa powder and baking powder.
Mix flour mixture into the creamed butter, alternating with the crème friache until evenly mixed.
Carefully spoon over the nectarines in the cake tin and level off the top using a palate knife or spatula. Bake 35-40 mins until a cake tester is inserted into the center of the cake and it comes out clean.
Allow to cool for 15 minutes in the cake tin or tray before unmolding.