Peach upside down cake
John says: "Whenever I cook this cake I feel as though I could be nine years old again, standing next to Nanna on a sunny Saturday, peaches just picked from the tree at the side of the house and the smell of her perfume and the wood-burning stove."
2 tins of peaches halves, drained
Glace cherries (optional)
200g butter, softened
200g caster sugar
200g plain flour
1 ½ tsp baking powder
Fresh cherries, to serve
Ice cream, to serve
Preheat the oven to 180c.
Take a 23cm spring form tin, grease and line the bottom with baking paper.
Mix the flour and baking powder together until well incorporated.
Cream the butter and sugar until white and doubled in size. Keep the whisk running and then add the eggs, along with a little of the flour to stop the mixture from splitting. Add the rest of the flour and then the milk.
Add the peaches to the bottom of the tin, flat side down, inserting a glace cherry into each as you go.
Spoon the batter on top of the peaches and bake for 40-45 minutes, checking on it after 35 minutes.
Take from the oven and cool a little, before turning out onto a plate and peeling off the paper.
Slice and serve with fresh cherries and ice cream.