Prajitura rasturnata cu piersici si prune

Sunt prajituri care arata bine in tava si sunt prajituri care devin spectaculoase abia cand le rastorni pe platou. Prajitura rasturnata cu piersici si prune este exact din a doua categorie! Felii de piersici si prune aranjate frumos in cerc, caramelizate usor cu zahar brun si rozmarin proaspat, acoperite cu un aluat pufos si umed. Rozmarinul este surpriza acestei retete! O nota aromatica discreta si neobisnuita care ridica prajitura cu piersici si prune la cu totul alt nivel si o diferentiaza de orice alta prajitura cu fructe pe care ai mai facut-o! Zaharul brun caramelizeaza usor fructele in timpul coacerii si creeaza acel strat lucios si parfumat care face Prajitura rasturnata cu piersici si prune absolut de neuitat!

🎬 Jump to Video 🇬🇧 Jump to English version

INGREDIENTE (pentru 8-10 portii)

100 grame unt plus extra pentru uns tava
70 grame zahar brun plus 2 linguri pentru presarat
5 prune
3 piersici
1 crenguta de rozmarin proaspat doar frunzele
2 oua
1 lingurita esenta de vanilie
100 ml lapte
200 grame faina
2 lingurite praf de copt
½ lingurita bicarbonat de sodiu
iaurt grecesc pentru servit (optional)

Preincalzim cuptorul la 175°C. Ungem o tava cu dimeniuni de aproximativ 22 cm x 22 cm cu unt intr-un strat mai gros. Presaram cele 2 linguri de zahar brun uniform pe fundul tavii. Aranjam feliile de prune si piersici in cerc, alternand culorile pentru un efect vizual spectaculos.

Intr-un bol punem untul, frunzele de rozmarin si restul de 75 grame zahar brun si mixam pana obtinem un amestec aromat si omogen.

Adaugam ouale, vanilia si laptele si mixam, apoi aaugam faina, praful de copt si bicarbonatul de sodiu si mixam pana obtinem un aluat omogen si cremos.

Turnam aluatul peste fructele aranjate in tava si nivelam suprafata uniform cu o spatula. Introducem in cuptorul preincalzit la 175°C pentru 35 de minute, pana cand prajitura devine aurie si trece testul scobitorii.

Lasam sa se racoreasca in tava 5-10 minute, apoi rastornam cu grija pe un platou de servire si descoperim acel strat lucios si parfumat de fructe caramelizate care face prajitura absolut spectaculoasa!

Servim simplu sau cu iaurt grecesc alaturi!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de prajitura rasturnata cu piersici si prune, te invitam sa incerci si alte retete inspirate:

Crumble cu unt de arahide, piersici si prune

Prajitura cu prune New York Times - Original Plum Torte — Prajitura cu prune New York Times – Original Plum Torte

English version

Upside-Down Cake with Peaches and Plums

There are cakes that look good in the tin and there are cakes that become spectacular only when you turn them out onto a plate. Upside-down cake with peaches and plums is firmly in the second category! Slices of peaches and plums arranged beautifully in a circle, lightly caramelised with brown sugar and fresh rosemary, covered with a fluffy and moist batter. Rosemary is the surprise of this recipe! A discreet and unusual aromatic note that takes this peach and plum cake to a completely different level and sets it apart from any other fruit cake you have ever made! The brown sugar gently caramelises the fruit during baking and creates that glossy and fragrant layer that makes this upside-down cake with peaches and plums absolutely unforgettable!

INGREDIENTS (for 8-10 servings)

100 grams butter plus extra for greasing the tin
70 grams brown sugar plus 2 tablespoons for sprinkling
5 plums
3 peaches
1 sprig fresh rosemary leaves only
2 eggs
1 teaspoon CIO vanilla essence
100 ml milk
200 grams flour
2 teaspoons CIO baking powder
½ teaspoon bicarbonate of soda
Greek yoghurt for serving (optional)

Preheat the oven to 175°C. Grease a tin approximately 22 cm x 22 cm with a generous layer of butter. Sprinkle the 2 tablespoons of brown sugar evenly over the base of the tin. Arrange the plum and peach slices in a circle, alternating colours for a spectacular visual effect.

In a bowl place the butter, rosemary leaves and the remaining 75 grams of brown sugar and mix until you get a fragrant and smooth mixture.

Add the eggs, vanilla and milk and mix, then add the flour, CIO baking powder and bicarbonate of soda and mix until you get a smooth and creamy batter.

Pour the batter over the fruit arranged in the tin and level the surface evenly with a spatula. Place in the oven preheated to 175°C for 35 minutes until the cake is golden and a skewer comes out clean.

Leave to cool in the tin for 5-10 minutes then carefully turn out onto a serving plate and discover that glossy and fragrant layer of caramelised fruit that makes the cake absolutely spectacular!

Serve plain or with Greek yoghurt alongside!

If you enjoyed this upside-down cake with peaches and plums recipe, we invite you to try other recipes for inspiration: Crumble with Peanut Butter, Peaches and Plums, The New York Times Plum Cake — Original Plum Torte or Fig and Yogurt Cake.

ENJOY OUR RIDE!

Haide si pe Instagram!