Orange ‘Upside-down’ Cake
Recipe · Baking
Ingredients
- 175 grams butter (room temperature)
- 120 grams yoghurt
- 50 grams SteviJa Kristal®
- Grated zest of 2 lemons
- 2 teaspoons SteviJa Baksoda
- 4 tablespoons boiled milk
- 6 eggs
- 250 grams flour
- 4 peaches (halved and stoned)
- Ovenproof dish (approx. 20 x 30 cm)
Preparation
Preheat the oven to 180 °C and grease the ovenproof dish with oil or butter.
Stir the butter, yoghurt, Kristal and lemon zest to a creamy mixture. Dissolve the Baksoda in the hot milk and stir it into the mixture.
Add the eggs and the flour to the mixture and stir again until smooth.
Place the peach halves in the dish cut side up and carefully pour the mixture over the peaches in the dish. Put the dish in the oven and bake the cake for about 40 minutes until cooked through.
Leave the cake to cool slightly and turn the dish out onto a flat plate or a cake plate.