Juliet Sear served up a delicious upside down nectarine cake with cream on This Morning.

The ingredients are: 4 ripe nectarines sliced into wedges, 70g melted butter, 60g light muscovado or light brown sugar, 150g golden caster sugar, 150g softened butter, 2 free range eggs, 150g full fat Greek yoghurt , 225g self raising flour whisked with ½ tsp baking powder and 2 tsp vanilla bean paste.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.