UPSIDE-DOWN PEACH CAKE

UPSIDE-DOWN PEACH CAKE

1 can peach slices in syrup, well drained
50g raisins
4 eggs
2 tbsp castor sugar
80g castor sugar
110g butter
1/2 tsp vanilla essence
1/2 tsp salt
200g self-raising flour
70g chopped peach slices
2 tbsp any fruit juice

.
Lightly grease and double line the base of a spring-form pan with baking paper.  Grease the paper.

Arrange peach slices in a concentric circle on the base of the pan and sprinkle some of the raisins over them.  Set prepared pan aside.

Separate egg yolks from whites.  Beat egg whites until stiff and add the two tablespoons of castor sugar, one at a time, beating well after each addition.

Cream butter, 80g sugar, essence and salt until light.  Beat in egg yolks two at a time, until mixture is creamy and light.

Sift in flour, alternating it with the beaten egg whites.  Stir in chopped peach, the remaining raisins and fruit juice.

Spoon cake mixture into prepared pan.  Spread out evenly with the back of a spoon.

Bake in a preheated oven at 175 degrees centrigrade for 45 to 50 mins or until cake is cooked through when tested with a skewer.

When cake is done turn upside down on cake rack immediately.  Leave to cool, then remove from tin and invert onto a serving platter with fruit side up.