Helen says: It is surprising how well this cake comes out, considering it’s cooked on a barbecue. Upside-down cakes are particularly forgiving, and irresistible with their caramelised fruity base. Here I’ve combined my favourite fruit with a little thyme; herb flavours can be stunning when combined with sugar, as long as you don’t overdo it. Of course, you could cook this in the oven, but where’s your spirit of adventure?

Serves 8

Ingredients

For the cake

125g butter, softened
125g golden caster (superfine) sugar
125g self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs

For the thyme cream

300ml double (heavy) cream
2 sprigs of thyme
1 teaspoon caster (superfine) sugar

For the caramelised nectarine

50g butter, softened
50g light brown sugar
3 ripe but firm nectarines, stoned and sliced into 6-8 wedges
leaves from 1 sprig of thyme

For cooking outdoors

Setup: Indirect cooking

Equipment: Skillet, heatproof gloves

Prep time: 15 minutes, plus 20 minutes infusing time

Cook time: 40–50 minutes

For cooking indoors

Preheat the oven to 160°C. 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.

Method

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 50g butter and 50g 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 barbecue).

Prepare a barbecue 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 barbecue and allow to stand for 5 minutes before turning out and removing the parchment paper.

Serve the upside-down cake with the thyme cream.

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