A beautiful upside-down cake with some delicious nectarines and fresh rosemary. Using biodynamic yoghurt works so well here, however you can use a cultured yoghurt or creme fraiche which will also work. It’s super quick to make and so delicious. Enjoy!
- 140g wholemeal spelt flour
- 100g almond meal
- 125g yoghurt (I use biodynamic yoghurt that has a slightly saltier edge)
- 250g butter (softened)
- 200g light brown sugar (I used raw organic sugar, you can also use coconut or light muscovado sugar as an alternative)
- 2 tsp baking powder
- 4 eggs
- Pinch of Himalayan salt
- Rosemary (I used 1 dry rosemary sprig that I’ve been drying but you can use fresh rosemary)
- 9 nectarines
- 3 tbsp maple syrup
- Preheat the oven to 180 degrees (170 if you have a really strong oven).
- Grease a 20cm or so round springform tin and line the base with baking paper.
- Prepare the nectarines by cutting in half, removing the stone, then slice each half into 3 or 4 wedges.
- In a bowl mix the sliced nectarines with all of the maple syrup.
- Place the nectarine wedges neatly at the bottom of the tin in an outer circle, repeat with a second circle and in the centre just place 2-3 wedges. Pour in any leftover maple syrup from the bowl.
- For the cake batter, place all remaining ingredients in a large bowl then using an electric mixer beat all the ingredients together until it’s all evenly mixed. You should find it to be a thick moist batter.
- Spoon the mixture evenly over the fruit in the tin and place into the oven.
- Bake for 50 minutes in 180 degrees. You might need to add some foil to cover the cake about 30 minutes in.
- After 50 minutes the cake should have risen with a small crack in the centre. Use a skewer to insert into the cake, it should come out clean. Allow to cool for about 10 minutes then remove the springform tin and continue allowing it to cool, then flip it over on a serving plate.