Friday, 7 September 2012

Peach and Apricot Upside Down cake

It's happened. It has eventually come to pass. Some people were afraid they would never see the sun dawn on this day, but they feared needlessly. For today, Divine Cherry and Celestial Dragon have emerged from their months-long hermitage. They had both retreated to a secluded place, away from the hustle and bustle of godly summer life. They couldn't be bothered with the usual who-was-seen-with-whom, who-was-wearing-who, who-has-eaten-who, who-has-disintegrated-whom. This year, after so many eons spent in tedious though occasionally enjoyable company, they had decided to romantically spend the Months of the Sun (as summer is known elsewhere) with each other, and only for each other. Both Divine Cherry and Celestial Dragon had set themselves an important task, and they divided their time between savouring their time together and completing said task.
Now, however, it is all done. They have achieved their goal, and the sun is beginning its slow descent towards the end of the year. By way of celebrating their return, Divine Cherry has decided to bake a cake--what else? And because Divine Cherry, in her heavenly distraction, has once again confused up and down, the result of her preparation is this (delicious) Upside Down Cake. Come to think of it, if Celestial Dragon were asked to describe Divine Cherry with a cake, this is probably the one he'd pick: after all, every time he sees her, his head spins and his world is happily turned upside down...

Upside Down Cake - recipe adapted from David Lebovitz

- 45g butter
- 130g brown sugar
- 3 nectarines + 4 apricots (or whatever fruit is in season)
- a handful of raisins

- 115g butter
- 150 g sugar
- 2 large eggs
- 210 g flour
- 1 and 1/2 teaspoon baking powder
- 125 ml milk (preferably whole)
- pinch of salt

It is better to use a pan that can go also in the oven. I used an old pan with no handles.
Preheat the oven at 180°C.
Put butter and sugar in a pan and make a caramel-- careful, do not stir the sugar at any moment or it will cristalize. When it is liquid and it starts to bubble, turn off the heat and let it cool.
Core and slice the nectarines and the apricots (I get 6 slices per apricot and 8 slices per nectarine) and place them in the pan, over the caramel, in a pinwheel shape. Fill any gap with the raisins.
Prepare the dough: beat the butter and the sugar until pale and fluffy. Add one egg per time, beating throughly after every addition. On a side, sift the flour with baking powder and salt. Add half of the flour mixture to the batter, mix quickly, add the milk and the remaining flour. Mix just until combined. Do not overmix or the cake will be stiff. Pour the batter over the fruit and bake for 45 minutes, or until springy in the middle. When cooked, let it cool down in the tin for 20 minutes, then place a plate over the mould and flip the cake on the plate.

It is very good served warm but i personally prefer it the day after.

Torta morbida rovesciata alle pesche e albicocche - ricetta adattata da David Lebovitz

- 45g burro
- 135 g zucchero di canna
- 3 nocipesche e 4 albicocche
- una manciata di uvetta

- 115g burro
- 150g zucchero
- 2 uova grandi
- 210g farina
- 1e1/2 cucchiaino lievito vanigliato
- 125ml latte (preferibilmente intero)
-  un pizzico di sale

Per questa ricetta è meglio utilizzare una tortiera che vada anche sul fornello. Io ho usato una vecchia pentola senza manici.
Accendere il forno a180 C.
Preparare un caramello con lo zucchero e il burro nella pentola/tortiera, senza mai mescolare. Quando lo zucchero è sciolto e comincia a bollire spegnere emettere da parte a raffreddare un po'. Nel frattempo tagliare la frutta a fettine non troppo grosse e disporle a raggiera nella pentola sopra al caramello. Disporre l'uvetta in modo da coprire eventali buchi lasciati dalla frutta.
Preparare l'impasto. Sbattere burro e zucchero con l'aiuto di un paio di fruste elettriche in modo da ottenere uncomposto pallido e spumoso.Aggiungere un uovoalla volta e sbattere bene tra un'aggiunta e l'altra in modo da incorporare bene le uova.  A parte setecciare la farina con lievito e sale. Agiungere al composto di uova metàdella farina, mescolare velocemente solo per incorporare gli ingredienti. Aggiungere il latte e poi l'altra metà della farina. Mescolare velocemente quel che basta per unire gli ingredienti.  Versare il composto sopra la frutta e livellare. Cuocere in forno per 45 minuti circa.

And Spread the Mess

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