Upside-down cake with nectarines

Nectarine Upside-Down Cake - A Sweet and Flavored Delicacy

Total preparation time: 1 hour
Preparation time: 15 minutes
Baking time: 45 minutes
Number of servings: 8

This nectarine upside-down cake is a classic recipe that combines the sweetness of the fruit with a fluffy and flavorful sponge. It's a perfect dessert for any occasion, whether it's a family dinner or a party with friends. The origins of this cake are steeped in tradition, but its essence remains to bring joy to our tables. Let's get started!

Ingredients needed:

For the caramelization:
- 150 g sugar

For the cake:
- 750 g nectarines (or other seasonal fruits such as apples or apricots)
- 70-80 g butter (for greasing the pan)

For the pancake:
- 5 eggs
- 5 tablespoons water (tap water)
- 125 g flour (sifted)
- 150 g sugar
- Peel of 1 lemon
- Vanilla essence (to taste)
- 1/2 teaspoon baking powder

Step-by-step instructions:

Step 1: Caramelize the sugar
Start by preparing the pan. Take a 20/30 cm pan and place it over medium heat. Add the 150 g of sugar and let it caramelize. Watch it carefully, stirring occasionally, until golden brown. It is important not to let it get too dark as it will taste bitter. Once the sugar has melted and turned a nice shade, pour it evenly into the pan, making sure it covers the sides of the pan. Leave it to cool completely; you'll hear it pop as it hardens.

Step 2: Fruit preparation
When the caramel is completely cooled and no longer pops, brush it with 70-80g of butter. Next, wash the nectarines and dice or slice them into cubes or slices, as you prefer. Arrange them evenly over the melted butter in the pan. These will add a delicious flavor and soft texture to the cake.

Step 3: Making the pandipan
In a large bowl, beat the egg yolks with 150g of sugar. Use an electric mixer and the mixture should become light in color and fluffy. Add your favorite flavorings: lemon zest and vanilla essence, then stir in the 5 tablespoons of water.

Step 4: Combine ingredients
Si sift the flour twice together with the baking powder, gradually add it to the egg yolk mixture, stirring gently with a wooden spoon until the lumps disappear. It is important not to over-mix, as the incorporated air will help the breadcrumbs rise.

Step 5: Beat the egg whites
In a separate bowl, beat the egg whites until stiff foam. Then gently fold them into the pandip mixture, mixing from top to bottom. This step is essential to obtain a fluffy texture.

Step 6: Baking
Take the pan out of the oven, if you used the heat to cool the caramel, and pour the pandip mixture over the fruit. Level well to get an even cake. Put the pan back in the preheated oven on low and bake for about 45 minutes. Check for doneness using a toothpick; it should come out clean.

Step 7: Turn the cake upside down
As soon as it's done, remove the pan from the oven and turn the cake out onto a plate. Let it cool completely before cutting into squares of about 5x5 cm.

Serving suggestions:

This nectarine upside-down cake is delicious served plain, but you can accompany it with a scoop of vanilla ice cream or a dollop of freshly whipped cream for added flavor. A cold cup of tea or lemonade will complement this culinary experience perfectly.

Possible variations:

1. Seasonal fruits: Instead of nectarines, you can use peaches, apricots or even apples for a more tart variation.
2. Adding nuts: Sprinkle walnuts or ground almonds into the pandip mixture for a crunchy texture.
3. Spice: Try adding a little cinnamon or cardamom to the pandip mixture for an exotic flavor.

Nutrition facts:

This pancake is a healthier choice considering the fresh fruit and egg content. Each serving contains about 250 calories, providing a good source of vitamins and minerals from the fruit. Nectarines are rich in vitamin C and antioxidants, benefiting the immune system.

Frequently asked questions:

1. Can I use other fruits?
Absolutely! You can experiment with different seasonal fruits, but make sure they have adequate water content so as not to affect the texture of the pandip.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the sponge or use a natural sweetener such as honey or maple syrup.

3. Is this cake suitable for vegans?
You can adapt the recipe using flax or chia eggs as an egg substitute and vegan butter to make a vegan version.

Now that you have all the information you need, all that's left to do is get cooking! This nectarine upside-down cake is sure to become a family recipe, bringing joy and smiles with every slice. Enjoy!

 Ingredients: -150 g sugar (for caramelizing) -70-80 g butter -750 g nectarines (apples, apricots...) For sponge cake: -5 eggs -5 tablespoons of water (from the tap) -125 g flour -150 g sugar -lemon zest -vanilla essence -1/2 teaspoon baking powder