Upside-Down Nectarine Cake With Thyme Cream
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Gently heat the cream in a pan with the thyme sprigs, but don’t let it boil. Set aside for 20 minutes to infuse, then strain and chill.
Cut out a circle of parchment paper that is a bit larger than the skillet and use it to line the base. It will come up the sides a little bit and help to contain the caramel.
Beat the butter and sugar together with a wooden spoon (or use a mixer with a paddle attachment) until creamy, then spread it over the paper in the base of the skillet. Arrange the fruit slices in a nice pattern on top of the butter and sugar mixture. Add the leaves from 1 sprig of thyme. Place the skillet on top of a baking sheet (one that will fit inside the BBQ).
Prepare a BBQ for indirect cooking with the coals banked to one side – you are looking for medium heat.
Place all the cake ingredients in a bowl and use an electric whisk to beat to a soft consistency. Spoon on top of the fruit.
Bake the cake on the opposite side to the coals for 40-50 minutes with the lid on and the vents open, or until a skewer inserted into the middle of the cake comes out clean. Remove from the BBQ and allow to stand for 5 minutes before turning out and removing the parchment paper. Serve the upside-down cake with the thyme cream.
To Cook Indoors: Preheat the oven to (320°F/gas 4). Bake the
cake on a baking sheet in the oven for 35 minutes. Remove from
the oven and allow to stand for 5 minutes before turning out.
LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26)
Photography by Rob Billington
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