Peach upside down cake – Cake Recipes
Ingredients (serves 
- 250g butter, plus extra for greasing
- 500g bittersweet chocolate (58 per cent)
- 7 (65g each) eggs
- 1/2 cup (100g) caster sugar
- 1/4 cup (40g) plain flour
- 1/2 cup (50g) Dutch cocoa powder
Method
- Preheat oven to 200°C. Half-fill a roasting pan with water and place on lower shelf in oven. Grease and line a 22cm springform pan. Grease lined pan.
- Combine butter and chocolate in a medium heatproof bowl and place over a saucepan of simmering water for 5 minutes, without stirring, until chocolate melts. Use a spatula to stir to combine. Remove from heat and set aside.
- Use an electric mixer to whisk eggs and sugar in a bowl for six minutes until thick and pale. Sift flour over egg mixture and use a spatula to gently fold until just combined. Add chocolate and stir until just combined. Pour in prepared cake pan.
- Bake on middle rack of preheated oven for 40 minutes or until set. Remove from oven and place on a wire rack to cool.
- Carefully invert cake on to a cake stand. Dust with cocoa powder to serve.
Apple crumble dessert cake
Ingredients (serves 12)
- 220g butter, chopped, melted
- 4 eggs, at room temperature
- 2 3/4 cups self-raising flour
- 1 1/2 cups caster sugar
- 1 cup sour cream
- 1/3 cup Foster Clark’s custard powder
- 1 teaspoon vanilla essence
- 800g can apple pie fruit
- double thick cream, to serve
-
Crumble topping
- 3/4 cup plain flour
- 1/3 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 75g butter, chilled, chopped
Method
- Preheat oven to 180°C. Grease a 5cm-deep, 20cm x 30cm (base) roasting dish or slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
- Using an electric mixer, beat melted butter, eggs, flour, caster sugar, sour cream, custard powder and vanilla essence for 3 minutes or until pale and fluffy.
- Pour half the mixture into prepared dish or pan. Spread apple over mixture. Top with remaining mixture.
- Make crumble topping: Combine flour, white sugar, baking powder and cinnamon in a bowl. Using your fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs. Sprinkle topping over cake mixture.
- Bake cake for 1 hour to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Serve warm with cream.
Chang’s noodle cake with oyster sauce
Ingredients (serves 6)
- 125g Chang’s Egg Noodles
- 1 tsp sesame oil
- 2 tbs vegetable oil
- 2 garlic cloves, crushed
- 1 tbs grated ginger
- 1 onion, finely chopped
- 1 red capsicum, seeds removed, diced
- 4 spring onions, finely sliced on diagonal
- 1 cup frozen peas
- 125g can corn kernels
- 340g canned crabmeat, well drained
- 10 eggs
- 1 tbs light soy sauce
- 1/3 cup chopped coriander leaves
- Chang’s Original Oyster Sauce, to serve
Method
- Preheat the oven to 180°C.
- Cook the noodles according to packet instructions. Drain, refresh, then toss in the sesame oil.
- Heat half the vegetable oil in a frypan over medium heat. Fry the garlic, ginger and onion, stirring often, for 1-2 minutes until softened. Add capsicum and half the spring onions, and cook, stirring, for a further 1-2 minutes or until softened. Add the peas and corn, and cook, stirring, for another minute. Remove from the heat, add the crabmeat and season with salt and pepper.
- Beat eggs and soy sauce until combined. Stir in crab mixture, noodles and coriander.
- Heat the remaining vegetable oil in a 23cm ovenproof nonstick frypan.
- Pour in the egg mixture and then reduce heat to low. Cover the top of the frypan with a baking sheet or lid and cook for 5 minutes.
- Remove the sheet or lid and place the frypan in the oven. Bake for 10-15 minutes or until set. Remove from oven and allow to cool slightly.
- Invert the noodle cake onto a large plate and cut into wedges. Serve warm, drizzled with some oyster sauce and garnished with the remaining spring onions.
Plum and almond crumble cake
Ingredients (serves 12)
- 125g butter
- 1 cup (200g) brown sugar
- 1 tsp ground cinnamon
- 3 eggs
- 1/2 cup (75g) plain flour
- 1/2 cup (40g) self-raising flour
- 1/2 cup (55g) almond meal
- 1/3 cup (85g) sour cream
- 6 firm ripe amber jewel plums, stoned, cut into wedges
- 1/3 cup (50g) plain flour, extra
- 2 tbs brown sugar, extra
- 40g butter, chopped, extra
- 1/3 cup (35g) flaked almonds
- Creme fraiche, to serve
Method
- Preheat oven to 180°C. Grease and line the base and side of a 20cm round cake pan.
- Use an electric mixer to beat the butter, sugar and cinnamon in a medium bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until just combined. Stir in the combined flours, almond meal and sour cream in alternating batches.
- Spoon into the prepared pan and smooth the surface. Arrange the plums over the surface in a single layer.
- Combine the extra flour and sugar in a bowl. Add the extra butter and use your fingertips to rub in the butter until it resembles coarse breadcrumbs. Stir through the flaked almonds. Sprinkle evenly over the plums. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 30 minutes to cool slightly before turning onto a wire rack to cool completely. Cut into wedges and serve with creme fraiche, if desired.
Zucchini & feta cake
Ingredients (serves 6)
- Olive oil, to grease
- 80ml (1/3 cup) olive oil
- 1 brown onion, halved, finely chopped
- 100g pancetta slices, chopped
- 55g (1/3 cup) pine nuts
- 2 garlic cloves, crushed
- 150g (1 cup) self-raising flour
- 3 medium (about 350g) green zucchini, ends trimmed, coarsely grated
- 4 eggs, lightly whisked
- 60ml (1/4 cup) milk
- 30g (1/3 cup) shredded parmesan
- 100g feta, crumbled
- Freshly ground black pepper
- Mixed salad leaves, to serve
Method
- Preheat oven to 180°C. Brush a square 22cm (base measurement) cake pan with oil to grease. Line the base with non-stick baking paper. Heat 1 tbs of the oil in a frying pan over medium heat. Add the onion, pancetta and pine nuts, and cook, stirring, for 5 minutes or until onion is soft and pine nuts are toasted. Add garlic and cook for 1 minute or until aromatic.
- Sift the flour into a large bowl. Add the onion mixture and zucchini, and stir to combine. Make a well in the centre. Use a fork to whisk together the egg, milk, parmesan, feta and remaining oil in a jug. Season with pepper. Add to the flour mixture and stir to combine.
- Pour mixture into prepared pan. Bake in oven for 30-35 minutes or until top is golden and a skewer inserted into centre comes out clean. Set aside in the pan for 5 minutes to cool slightly before turning onto a wire rack to cool completely. Cut into squares and serve with salad.
Banana & choc chip cake
Ingredients (serves 16)
- 125g butter
- 1/4 cup (60g) caster sugar
- 2 eggs, lightly beaten
- 1 1/4 cups (190g) self-raising flour
- 1 tsp bicarbonate of soda
- 2 tbs milk
- 3/4 cup (200g) mashed banana
- 1/4 cup (50g) Stahman Farms chopped pecans
- 1/2 cup (95g) Nestle choc bits
-
Cream cheese icing
- 125g cream cheese, at room temperature
- 1/4 cup (45g) icing sugar, sifted
- 1 tbs fresh lemon juice
- Lemon zest, to decorate
Method
- Preheat oven to 180°C. Brush a 23cm square cake pan with melted butter.
- Use an electric beater to beat butter and sugar until pale and creamy. Beat in the eggs.
- Transfer the mixture to a large bowl. Use a metal spoon to fold in the flour and bicarbonate of soda alternately with milk. Stir through the banana, pecans and choc bits until combined. Spoon into the pan. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- When the cake is cold. Use an electric beater to beat the cream cheese, icing sugar and lemon juice until pale and creamy. Spread over the cake. Decorate with zest.
Microwave banana & walnut cake
Ingredients (serves
Melted butter, to grease
125g butter, chopped, softened
155g (3/4 cup, firmly packed) brown sugar
2 eggs, at room temperature
3 large overripe bananas, mashed
200g (1 1/2 cups) self-raising flour, sifted
160ml (2/3 cup) milk
70g (2/3 cup) walnut halves, coarsely chopped
Icing
195g (1 1/4 cups) pure icing sugar, sifted
2-3 tbs fresh lemon juice
70g (1/4 cup) finely chopped walnut halves
Method
Brush a 1.75L (7-cup) capacity microwave-safe plastic ring cake pan with melted butter to grease. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the banana.
Stir in half the flour and milk until just combined. Repeat with remaining flour and milk. Add the walnuts and stir until combined. Spoon into prepared pan and smooth the surface.
Place on a microwave-safe rack or upturned plate and cook, uncovered, on Medium/500watts/50% for 14 minutes or until a skewer inserted into centre of cake comes out clean (it will be a little sticky on top). Set aside in the pan for 3 minutes. Turn onto a plate and set aside for 30 minutes to cool.
To make icing, place icing sugar in a microwave-safe bowl. Gradually add lemon juice, stirring until a firm paste forms. Heat, uncovered, on High/800watts/100% for 30-45 seconds or until runny. Pour icing over cake and sprinkle with walnuts. Set aside for 10 minutes to set. Cut into slices to serve.
