Nectarine and blueberry upside down cake with orange, Greek yoghurt and almonds

I've been having baking withdrawals since our house flooded a few weeks ago. It's been depressing enough as it is to have had to cope without electricity, heating and hot water for a week, plus the seemingly-endless rigmarole of insurance companies and loss adjustors and asbestos tests before dehumidifiers can be installed, and we're still a long way off getting things repaired and back to normal.  But to be without baking has has been one of the worst bits! So when our friend Kirsty came over last night I decided to make a cake despite the chaos of spotlights dangling from their wires overhead. I made a cake batter with some grated orange, ground almonds and Greek yoghurt, folded in a couple of handfuls of blueberries, and poured it over a couple of nectarines sliced and arranged in the bottom of a cake tin. We ate it warm when it was more like a steamed pudding, but today now it's completely cool it's happily solidified into a lovely moist cake consistency.  Served with a great big dollop of Greek yoghurt with honey, the chaos of the flood-damaged kitchen seems to melt away into the background!

Ingredients

8oz margarine
8oz caster sugar
Finely grated zest of 1 orange
4 eggs
8oz self-raising flour
1 tsp baking powder
Pinch of salt

3 oz ground almonds
3 tbsp Greek yoghurt
2 nectarines, sliced

8 oz blueberries
Dark brown sugar, for dusting

Method

1. Preheat oven to 180°C and grease and line a 9inch loose-bottomed round cake tin.
2. Place the butter, sugar and orange zest in a large bowl and beat until light and creamy.
3. Add the eggs one at a time, beating well after each addition – add a spoonful of the flour between each egg if necessary to prevent the mixture from curdling.
4. Sift the remaining flour, baking powder and salt, add the ground almonds and yoghurt and beat until just combined.
5. Add the blueberries and fold in with a large metal spoon.
6. Sprinkle the base of the prepared tin with brown sugar and arrange the nectarine slices on top.   
7. Spoon the batter on top of the nectarines in the tin and smooth the surface.
8. Bake for 50-60 minutes or until risen and golden and a cake tester comes out clean.
9. Cool in the tin for 10 minutes then carefully flip upside down onto a serving plate and remove the tin. Dust with dark brown sugar while still warm.
10. Serve with Greek yoghurt flavoured with a little honey.