Hence, this will be very very short.
My boyfriends mum had some very ripe nectarines. I was about to roast them, top them with granola and serve with ice cream (trust me, amazing), but then I had a sudden urge to see how they'd turn out in an upside down cake.
Quite well, in fact.
I only had a 7 inch sandwich tin to work with so made a 2/2/2 Victoria sponge , which was just enough for a quick dessert sized sponge for 4 people with no leftovers. However, in most situations I'd say you'd be looking at. A 4/4/4 sponge minimum - thick is nice!
For whatever fruit you are using, grease your tin, line it, grease again, then cover your buttered tin in brown sugar. An alternative that I used as I had no grease proof paper is to melt a little butter, mix in brown sugar, and brush this over the tin. Artfully arrange your fruit, top with a standard Victoria sponge mix, then bake at 180C/mark 4 for about 20-25 minutes. Serve warm with cream or ice cream.
