On this episode we flip it and reverse it with a delightful  upside down peach cake and challenge anyone who thinks upside down cakes are as out of fashion as athleisure and fondue.  We take a deep dive into a topic close to our hearts and minds during the pandemic-that-took-all-our-routines-away - productivity.  How do we squeeze more hours into the day and why are we so obsessed with how many hobbies we've taken up during this crazy pandemic?

Follow us on insta @betweenfriendsbakes to see the final results and check out our other inspired surprise vegan bakes. And as always, please rate, review and let us know what plant based delights we can bring to your pod feed.

Bake along with the recipe here:

INGREDIENTS

• 2 x tins of peaches
• 130 g caster sugar, plus extra for sprinkling
• 2 flax eggs (2 tablespoons of flaxseed + 6 tablespoons of water)
• 1 t vanilla extract
• 190 g flour
• 50 g almond meal
• 1½ t baking powder
• 150 g plant based butter, melted
• 200 g white chocolate, chopped (if wanting a creamy white chocolate, you can make this 150g white chocolate and 50 grams of cocoa butter)
• 5 g fresh thyme
• ½ cup plant based milk

 INSTRUCTIONS

Preheat the oven to 180°C.

Arrange peach slices at the bottom of a greased 24 cm springform cake tin. Sprinkle with 1–2 T caster sugar.

Mix flax eggs, vanilla and remaining sugar until pale and fluffy. Fold in the flour, almond meal, and baking powder, then whisk in the melted plant based butter, white chocolate, thyme and milk.

Pour the mixture over the peaches and bake for 1 hour, or until a skewer comes out clean. Allow to cool for 20 minutes, then turn out onto a serving plate.