Upside-down nectarine and biscuit cake

Name: Upside-down nectarine and biscuit cake
Ingredients: 1 tablespoon softened butter; 70 g marzipan; 120 g plain biscuits; 50 ml egg liqueur; 500 g nectarines; 1 packet vanilla sugar (8 g); 2 tablespoons sugar; 130 g softened butter (82% fat); 100 g sugar; 2 eggs; 8 tablespoons milk; 3 tablespoons semolina; 250 g flour; 1 tablespoon baking powder

Dessert - Upside-down nectarine and biscuit cake by Tincuta H. - Recipia

Ripe nectarines soften quickly, so for this upside-down nectarine and biscuit cake I cut them into even-sized cubes. Beneath the fluffy batter are biscuits with marzipan and fruit, and once the cake is turned out, the nectarines sit on top, glossy and soft. The idea came from Timeea, thanks; I still choose nectarines that are firm so I can cut them into even cubes. Preparation: 25 minutes. Cooking: 30 minutes. Resting: 60 minutes. Total time: 115 minutes. Serves: 12. About 380 kcal and 5 g protein per serving.

Ingredients

For the pan

1 tablespoon softened butter

For the fruit and biscuit layer

70 g marzipan
120 g plain biscuits
50 ml egg liqueur
500 g nectarines
1 packet vanilla sugar (8 g)
2 tablespoons sugar

For the batter

130 g softened butter (82% fat)
100 g sugar
2 eggs
8 tablespoons milk
3 tablespoons semolina
250 g flour
1 tablespoon baking powder

Preparation

1. Heat the oven to 170°C. Generously grease a 23 × 33 cm pan with high sides using 1 tablespoon softened butter. 2. Cut the nectarines into cubes. Pulse the marzipan a few times in a food processor, then add the biscuits and pulse again, without grinding them too finely. 3. Mix the marzipan with the biscuits and spread them evenly in the pan. Pour the egg liqueur over the top, then arrange the nectarines and sprinkle over the vanilla sugar and 2 tablespoons sugar. 4. Beat the softened butter with the sugar. Add the eggs one at a time, beating well after each addition, then mix in the milk and semolina. 5. Mix the flour with the baking powder and add it to the batter. Beat first on low speed, then on high speed, until the flour is incorporated. The batter will be like a thick cream; spoon it over the nectarines and spread it with the back of the spoon. 6. Bake for 30 minutes at 170°C, until golden and a toothpick comes out clean. Leave the cake to cool for 5 minutes, cover it with a serving plate and turn it out while still warm. Leave it to cool for another 55 minutes, then cut into portions.

Notes

Keep covered in the fridge for up to 3 days. Choose ripe but firm nectarines; very soft ones get crushed when you cut them, and juicy fruit can soften the biscuit layer. The egg liqueur is added raw before baking; you can use 50 ml milk instead of the 50 ml liqueur. Cut into slices and serve with plain yogurt. You can replace the nectarines with the same amount of other fruit, and the 70 g marzipan with finely chopped walnuts, hazelnuts or almonds; the cake contains gluten, nuts, dairy and eggs.