Caramel - Nectarines Upside-Down Cake

1. Sample of nectarines

nectarines 1.1 lb (500 g)

Wash the nectarines, halves and cut into the pieces.

2. Caramel

sugar granulated 3.5 oz (100 g) • unsalted butter 3.5 oz (100 g)

Pour granulated sugar into a saucepan. Turn sugar into caramel by gradual heating and stirring. Add butter and stir until caramel dissolves and butter melts. Place nectarines into caramel.

3. Dough preparation

chicken egg 4 pcs • sugar granulated 1.75 oz (50 g) • vanilla sugar 0.25 oz (8 g) • salt • lemon 1 pc

Beat eggs with sugar, vanilla sugar and pinch of salt. Add in grated lemon zest from non-chemically treated lemon. Drain nectarines and pour caramel -butter sauce into eggs, blend it.

4. 

unsalted butter 0.25 oz (10 g) • oat flakes 1.75 oz (50 g)

Butter baking tray and cover with oat flakes. Evenly spread nectarines over the bottom.

5. 

all-purpose flour / plain flour 7 oz (200 g) • baking powder for gingerbread 0.5 oz (12 g)

Add the flour with baking powder into the egg mixture and blend the batter until smooth. Pour it over nectarines.

6. Baking

Bake in preheated oven at 390°F (200°C) cca for 20 to 25 minutes.

7. 

After baking is finished let the cake cool down. With the knife gently release the cake from the tray. Quickly turn the tray and take off the cake. Sprinkle with icing sugar.