Nectarine Upside Down Cake

110g brown sugar

40g butter

3 nectarines, thinly sliced

1/2 cup The Good Oil extra virgin sunflower oil

180g plain flour

50g ground almonds

100g caster sugar

110g brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

1/2 cup Greek yoghurt or sour cream

2 large eggs

1 cup Greek yoghurt

2 teaspoons honey

Preheat the oven to 175C. Grease a 23cm springform tin and line the base with baking paper. Place the tin on a lined baking tray to catch any drips.

For the topping, melt the butter and 110g brown sugar in a small saucepan over medium heat, stirring until smooth and slightly thickened. Pour the caramel into the prepared tin and spread it evenly over the base. Arrange the nectarine slices neatly over the caramel in a single layer and set aside.

For the cake, whisk the flour, ground almonds, caster sugar, brown sugar, baking powder, baking soda and salt together in a large bowl. In a separate bowl, whisk the milk, Greek yoghurt, eggs and sunflower oil until smooth. Add the wet mixture to the dry ingredients and fold gently until just combined.

Pour the batter carefully over the nectarines and smooth the top. Bake for 40 to 45 minutes, until the cake is golden, pulling slightly from the sides of the tin and the centre springs back when lightly pressed.

Remove from the oven and cool in the tin for 10 minutes. While still warm, invert the cake onto a serving plate and lift away the tin. Leave to cool completely.

For the honey yoghurt, stir the Greek yoghurt and honey together until smooth. Serve alongside the cake.