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Grape & Peach Upside Down Cake

January 30, 2013

Feeling Bright 

I had finished my choreography for my dance final and I wanted to make a cake that symbolised achievement and new beginnings.  This cake was really beautiful.  I was having a beautiful day.  I was looking forward to the end of the semester so my excitement really came out in the design of the cake.  I blended grapes for the actual sponge and used a peach syrup caramel for the topping.  The cake was so sweet and juicy I described it as the flower of my January kitchen.



200g grapes, 1 tbsp lemon juice, 1/2 can sliced peaches and the syrup, 1 spoon apricot jam, 45g light brown sugar, 125g plain flour, 125g butter, 125g caster sugar, 2 eggs.


1. Blend half the grapes with the lemon juice and set aside.
2. Half the rest of the grapes.
3. In a saucepan heat the syrup from the peaches with the brown sugar and the jam.
4. When the sugar has dissolved add the peach slices and grapes.
5. After 5 minutes on a medium heat set the mixture aside to cool slightly.
6. In a mixing bowl beat the caster sugar with the butter.
7. Beat in the eggs.
8. Sift in the flour.
9. Pour in the blended grapes and fold until everything is mixed together.
10. Arrange the grapes and peaches in the saucepan at the bottom of a cake tin and then gently pour a little syrup over the top.
11. Pour on the cake mix over the top of the fruit.
12. Bake in a pre heated oven at 180 degrees C for 45 minutes.



From → Baking, Desserts

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