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Home » Recipes » Peach, cardamom and pistachio upside-down cake

Peach, cardamom and pistachio upside-down cake

I studied Hotel Management and during our 2nd year, we went on an exchange tour to France. During one of the outings, we watched a chef make a perfect upside-down apple tart. He flipped the pan and voila, the most beautiful upside-down cake appeared.

I have always been too scared to make an upside-down anything because you never know until it is too late if it worked or not. This upside-down cake seems pretty easy though, right?

I have used cardamom a few times in my baking and it does take some getting used to but does add an interesting flavour to a dish.

Some interesting facts about cardamom

  • It is the third most expensive spice in the world
  • It is rich in a number of nutrients including iron, magnesium, potassium and traces of Vitamin C.
  • You can chew the seeds to freshen your breath.

Pistachios are also a nut we don’t generally use but used with the cardamom and peach it makes for a delicious desssert.

Pistachios also have some great benefits like a healthier gut, lower cholesterol, and blood vessel health. They are also great sources of healthy fats, fiber, protein, antioxidants, and various nutrients.

Peach, cardamom and pistachio upside down cake

Course: Baking
Keyword: baking, dessert
Author: Justt Baked

Ingredients

  • 100 g Pistachio ( 50 grams crushed, 50 grams for decoration) 
  • 100 g butter
  • 3/4 cup castor sugar
  • 1 cup flour
  • 3 large eggs
  • 1/2 cup full cream yoghurt
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1 tbsp orange zest
  • 1 tin peaches, drained
  • 3 tbsp brown sugar
  • Pomegranate seeds, to decorate

Instructions

  • At the bottom of a springform tin, place the peaches and sprinkle with the brown sugar.
  • Beat the butter and sugar till pale and creamy.
  • Add eggs one at a time beating well after each addition.
  • Add dry ingredients and fold.
  • Add the zest and yoghurt, fold until well combined. 
  • Bake at 180 degrees Celsius for 40- 45 mins 
  • Allow to cool for 10 minutes, then turn the cake around it’s the peach bottom on top.
  • Sprinkle with pomegranate seeds and pistachio
  • Serve with whipped cream 

Have you made an upside-down cake before? How did it come out?

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2 Comments

  1. Lexi
    7 August, 2019 / 8:32 am

    I’m not into peaches unless they’re the peach itself but this honestly looks incredible ahah!

  2. 20 August, 2019 / 8:45 pm

    This looks absolutely delicious. I love peaches and I get to enjoy it fresh, canned or dessert. Thank you for sharing the recipe. I can’t wait to try it. Hope I get to find cardamom locally. I had no idea it is the most expensive spice in the world.

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