
Devices & Accessories
Peach and plum upside-down cake
Prep. 20min
Total 50min
12 portions
Ingredients
-
extra virgin coconut oil plus extra for greasing100 g
-
grated nutmeg (optional)¼ tsp
-
brown sugar plus extra 2 tsp for sprinkling (see Tips)80 g
-
fresh blood plums (approx. 100 g each), stones removed and cut into 6 or 8 wedges2
-
peaches (approx. 100 g each), stones removed and cut into 6 or 8 wedges2
-
fresh rosemary leaves only (approx. 2-3 tsp)1 - 2 sprigs
-
eggs2
-
natural vanilla extract1 tsp
-
milk (see Tips)100 g
-
wholemeal spelt flour200 g
-
baking powder2 tsp
-
bicarbonate of soda½ tsp
-
Greek-style natural yoghurt to serve (optional)
Nutrition per 1 portions
Calories
195.3 kcal /
820.3 kJ
Protein
3.8 g
Fat
9.9 g
Carbohydrates
22 g
Fibre
2.5 g
Saturated Fat
7.5 g
Sodium
124.1 mg
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Sweet Nourish
80 Recipes
Australia and New Zealand
Australia and New Zealand
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