Caramelised nectarine upside-down cake with butterscotch drizzle

Preheat the oven to 180°C.

Line a 23cm springform cake tin with baking paper, including up the sides.

For the topping, melt the butter and sugar and et aside to cool.

Slice the top off the nectarines and place them in a large bowl. Pour boiling water over. Leave them for a bit, rinse in cold water, peel the skin off and slice.

Put the almond meal, butter, flour, eggs and vanilla in a blender and combine well.

Pour the sugar mixture into the base of the tin and arrange the nectarines on top. Spoon the almond meal mixture over and bake for 40 – 45 minutes.

To serve, invert the cake out of the tin, garnish with rose petals and serve hot or cold with fresh cream.