I studied Hotel Management and during our 2nd year, we went on an exchange tour to France. During one of the outings, we watched a chef make a perfect upside-down apple tart. He flipped the pan and voila, the most beautiful upside-down cake appeared.
I have always been too scared to make an upside-down anything because you never know until it is too late if it worked or not. This upside-down cake seems pretty easy though, right?
I have used cardamom a few times in my baking and it does take some getting used to but does add an interesting flavour to a dish.
Some interesting facts about cardamom
- It is the third most expensive spice in the world
- It is rich in a number of nutrients including iron, magnesium, potassium and traces of Vitamin C.
- You can chew the seeds to freshen your breath.
Pistachios are also a nut we don’t generally use but used with the cardamom and peach it makes for a delicious desssert.
Pistachios also have some great benefits like a healthier gut, lower cholesterol, and blood vessel health. They are also great sources of healthy fats, fiber, protein, antioxidants, and various nutrients.
Peach, cardamom and pistachio upside down cake
- 100 g Pistachio ( 50 grams crushed, 50 grams for decoration)
- 100 g butter
- 3/4 cup castor sugar
- 1 cup flour
- 3 large eggs
- 1/2 cup full cream yoghurt
- 1 tsp cardamom
- 1 tsp cinnamon
- 1 tbsp orange zest
- 1 tin peaches, drained
- 3 tbsp brown sugar
- Pomegranate seeds, to decorate
- At the bottom of a springform tin, place the peaches and sprinkle with the brown sugar.
- Beat the butter and sugar till pale and creamy.
- Add eggs one at a time beating well after each addition.
- Add dry ingredients and fold.
- Add the zest and yoghurt, fold until well combined.
- Bake at 180 degrees Celsius for 40- 45 mins
- Allow to cool for 10 minutes, then turn the cake around it’s the peach bottom on top.
- Sprinkle with pomegranate seeds and pistachio
- Serve with whipped cream