Upside down peach and cardamom cake

After the little mouthful-sized upside down peach bites turned out so well the other day, I wanted to make a bigger peach cake to get the pretty effect of the peach slices at the bottom (which then ends up on top as it's an upside down cake).

I knew I wanted to include cardamom in it this time as cardamom has to be one of my all time favourite flavours and it tastes amazing in cake!

Here's the recipe...

Ingredients:
20g butter, melted
2 ripe peaches
3 eggs
160g self-raising flour
160g baking margarine or softened butter
160g caster sugar
1 tsp ground cardamom
tiny drop of vanilla extract

Method:
1. Preheat oven to 170c and grease and line a cake tin (7 inch springform cake tin)
2. Melt 20g butter with 20g of the caster sugar. Pour it into the cake tin. Slice one of the peaches and arrange in the bottom of the tin in one flat layer.
3. Mix together the eggs, 140g of the sugar, and 160g baking margarine or softened butter and the vanilla extract. Then add in the flour and cardamom.
4. Finally dice the second peach into small pieces and mix in until combined.
5. Pour the cake batter into the cake tin on top of the arranged slices of peach.
6. Bake in the oven for 35 - 40 minutes until a skewer comes out clean.

This cake tastes and smells so "summery" with the beautiful fragrance of the peaches and cardamom. The perfect summer bake!