Shannon's Upside-down white peach cake with Rose Cream

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Portland, OR 97209

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In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

White Peach Upside-down Cake with Rose Cream

Created by Shannon Spicer for In Good Taste

Equipment

1 x 10” Cake Pan

1 x 10” Silicone Cake Pan Liners

Sifter

Standing Mixer

Peaches

4 White Peaches, just ripe, sliced into 12ths

2 Tablespoons Demerara Sugar (raw sugar)

2 teaspoons Rose Syrup (Magliano Organic from Tuscany is recommended)

1 teaspoon lemon juice

Toss all ingredients together and let macerate while you prepare the cake batter.

Cake Batter

8.8oz marzipan (Stramonda Organic from Sicily is excellent) at room temperature

8.8oz unsalted butter, softened

¼ teaspoon vanilla extract

6 eggs, room temperature

1¼ cup pastry flour

½ teaspoon kosher salt

1 teaspoon baking powder

Preheat the oven to 350°F.

Sift the dry ingredients and set aside.

In a standing mixer, beat the marzipan and butter until well incorporated, add in the vanilla. Blend the eggs in one at a time, scraping down the bowl between each addition.

Combine the dry ingredients to the wet ingredients in two batches, scraping down the bowl between each.

Assembly

Arrange the sliced peaches and syrup in the bottom of a 10” lined cake pan. Remember the bottom will be the top when it is finished! Spoon the batter over the peaches being careful not to rearrange them. Bake for 40-50 minutes, testing the cake at 40 minutes. When a cake tester comes out clean, you are done. Let cool 10 minutes then invert onto a decorative platter. Serve with whipped cream sweetened with a little rose syrup. Enjoy!