125

g

softened butter

125

g

caster sugar

1

egg; lightly beaten

1

cup

plain flour

1

tsp

baking powder

1

tsp

vanilla essence

2

Tbs

brandy

1/3

cup

milk

For the base :

2

Tbs

butter

¼

cup

caster sugar

4

yellow nectarines

1

Preheat the oven to 170°C. Select a 22cm nonstick cake tin.

2

Cream together the butter and sugar until fluffy then add the egg and vanilla and beat.

3

Sift together the flour and baking powder and add it alternatively with the milk to the mixture.

4

Stir in the vanilla and brandy.

5

In the cake tin melt the butter on a moderately low heat.

6

Stir in the sugar and cook for 2 minutes, stirring gently.

7

Prepare the fruit into thick slices, stones removed.

8

Remove the butter and sugar mixture from the heat and arrange the fruit slices decoratively over the base with the fruit slices slightly overlapping/

9

Return to the heat and cook gently for another two minutes.

10

Remove from the heat and be careful not to disturb the fruit slices.

11

Carefully spoon the cake mixture onto the fruit and cook for 30 - 40 minutes.

12

Allow the cooked cake to cool for approximately 10 minutes then invert on to a serving plate which is of a sufficient size to hold any syrup which may have collected around the cake.

13

Serve warm with whipped cream.