Mokgadi Itsweng’s ‘peachy keen’ upside down cake recipe

Instructions

1. Preheat the oven to 180°C and line a cake pan with baking paper.
2. In a saucepan, mix the sugar and lemon juice together over low heat.
3. Add the coconut oil and stir until mixture dissolves and starts to bubble.
4. Stir until the mixture dissolves and the mixture starts to bubble.
5. Add the peach halves, cinnamon and stir for 5minutes over medium heat.
6. Pour the mixture into the cake pan, making sure that the peach halves are arranged with the flat side facing up at the bottom of the pan.
7. In a mixing bowl add the cake flour, sugar, baking powder, bicarbonate of soda and salt.
8. Mix until well combined, then set aside.
9. In a jug, mix the soya milk, apple cider and lemon juice together.
10. Leave to curdle for 10minutes at room temperature.
11. Whisk the curdled milk together, before adding the oil and vanilla essence.
12. Add the wet ingredients to the dry ingredients and whisk the batter until smooth.
13. Pour the batter over the spiced peaches and bake for 45minutes.
14. Remove from the oven and leave to cool in the pan
15. While the cake bakes, make the peach glaze by combining the peach halves, brown sugar, cinnamon and water in a saucepan over medium heat.
16. Stir until the sugar has dissolved and the peaches are glazed, for about 5minutes.
17. Turn the cake out onto a serving plate and top it with the peach glaze
18. Serve with whipped coconut cream